Ingredients with Measurements:
- 1 pound pevarini pasta
- 2 red bell peppers, roasted and sliced
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Special equipment needed:
- Large pot for boiling pasta
- Baking sheet for roasting peppers
- Large skillet for sautéing garlic and red pepper flakes
Step-by-step instructions:
1. Preheat oven to 400°F. Cut red bell peppers into quarters and remove seeds and stems. Place on a baking sheet and roast for 20-25 minutes or until skin is charred and blistered. Remove from oven and let cool.
2. While peppers are roasting, bring a large pot of salted water to a boil. Add pevarini pasta and cook according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes and sauté for 1-2 minutes or until fragrant.
4. Add sliced olives and roasted red peppers to the skillet and sauté for an additional 2-3 minutes or until heated through.
5. Add cooked pevarini pasta to the skillet and toss to coat with the sauce. Season with salt and pepper to taste.
6. Serve hot with grated Parmesan cheese on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories per serving: 420
- Fat: 18g
- Carbohydrates: 53g
- Protein: 11g
- Fiber: 4g
Substitutions for ingredients:
- Pevarini pasta can be substituted with any other short pasta shape.
- Kalamata olives can be substituted with any other type of olive.
- Parmesan cheese can be substituted with any other hard cheese.
Variations:
- Add cooked chicken or shrimp to the skillet for a protein boost.
- Use sun-dried tomatoes instead of roasted red peppers for a different flavor.
- Add chopped fresh herbs such as basil or parsley for extra freshness.
Tips and tricks:
- To make pevarini pasta easier to eat, break it in half before cooking.
- To save time, use jarred roasted red peppers instead of roasting them yourself.
- Don't overcook the pasta, as it will continue to cook slightly when tossed with the sauce.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave in 30-second intervals until heated through or heat in a skillet over medium heat until hot.
Presentation ideas:
- Serve in a large pasta bowl with grated Parmesan cheese on top.
Garnishes:
- Garnish with chopped fresh herbs such as basil or parsley.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus
Troubleshooting advice:
- If the pasta is too dry, add a splash of pasta water to the skillet to loosen the sauce.
Food safety advice:
- Make sure to cook the pasta and chicken or shrimp to the appropriate temperature to avoid foodborne illness.
Food history:
- Pevarini pasta is a type of short pasta shape that originated in Italy.
Flavor profiles:
- This dish is savory and slightly spicy with a hint of sweetness from the roasted red peppers.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Italian