Pasta With Black Olives

This quick and flavorful pasta dish combines the heartiness of rigatoni with a bright, homemade sweet pepper sauce. The vibrant red puree offers a mild sweetness that pairs perfectly with the salty, briny punch of chopped black olives. It&# 226;ÂÂs a comforting yet fresh meal that comes together in under 40 minutes, making it ideal for busy weeknight dinners. The simple ingredient list relies on pantry staples, yet the result is a sophisticated, restaurant-quality vegetarian main. Serve it as a standalone entrÃÂ©e or alongside a crisp green salad for a balanced, satisfying meal that the whole family will love.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 66.3

Dietary: Vegan, Vegetarian

Description

This quick and flavorful pasta dish combines the heartiness of rigatoni with a bright, homemade sweet pepper sauce. The vibrant red puree offers a mild sweetness that pairs perfectly with the salty, briny punch of chopped black olives. It&# 226;ÂÂs a comforting yet fresh meal that comes together in under 40 minutes, making it ideal for busy weeknight dinners. The simple ingredient list relies on pantry staples, yet the result is a sophisticated, restaurant-quality vegetarian main. Serve it as a standalone entrÃÂ©e or alongside a crisp green salad for a balanced, satisfying meal that the whole family will love.

Ingredients

3/4 pound Rigatoni
2 tablespoon Olive oil
2 large Red peppers
4 cloves Garlic, peeled
1/2 cup Black olives, pitted and roughly chopped
Salt, to taste
Freshly ground black pepper, to taste

Directions

1
Bring a large pot of salted water to a boil for the pasta.
2
Cook the rigatoni according to package directions until al dente.
3
While the pasta cooks, place the red peppers in a saucepan with enough water to almost cover them.
4
Bring the peppers to a boil, then reduce heat and simmer until tender.
5
Remove the peppers from the water, reserving the cooking liquid, and discard stems and seeds.
6
Chop the cooked peppers and place them in a blender or food processor.
7
Add the garlic cloves and 1 1/4 cups of the reserved pepper cooking water to the blender.
8
Blend until the mixture is a smooth puree.
9
Transfer the pepper puree to a clean saucepan.
10
Season the sauce with salt and pepper, then reheat gently over low heat.
11
Drain the cooked rigatoni immediately and return it to the still-warm pot.
12
Toss the pasta with the olive oil.
13
Season the pasta with salt and black pepper to taste.
14
Serve the pasta on warmed plates, spoon the sweet pepper sauce over the top, and sprinkle with the chopped black olives.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 66.3kcal

% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to refresh the sauce.

Variations: For added protein, toss in some grilled chicken or white beans. You can also add a pinch of red pepper flakes to the sauce for a bit of heat.

Tips: If the pepper sauce is too thick, add more of the reserved cooking water. If it's too thin, simmer it uncovered for a few minutes to reduce.

Keywords: black olives, pasta, rigatoni, pepper sauce, vegetarian, vegan, italian, quick dinner, easy recipe, weeknight meal, blender sauce, olive oil, garlic, red peppers, simple pasta, homemade sauce

Read it online: https://www.chefs-mate.com/recipe/pasta-with-black-olives-3/