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Rigatoni with Sweet and Sour Peppers | Quick Summer Pasta
(0)
25 min
Quick
Knuspr-Küche
Sonnengereifte Paprika, karamellisiert in einer fruchtig-pikanten Agrodolce-Sauce mit Schalotten, Kapern und gerösteten Pinienkernen, vereint mit al dente gekochten Rigatoni. Ein aromatischer Klassiker der italienischen Sommerküche in unter 25 Minuten.
Preparation method
Preparation
Wash, seed, and cut the bell peppers into bite-sized pieces. Peel the shallots and slice them thinly into strips. Peel and finely chop the garlic cloves.
Toast the pine nuts in a large skillet without oil over medium heat for 2-3 minutes until golden brown, then remove and set aside.
Cooking
Bring a large pot of generously salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve about 100 ml of the starchy pasta water before draining.
Chef's tip
For an even more intense flavor, you can roast the bell peppers beforehand in the oven or sear them over very high heat.
This recipe can also be enjoyed lukewarm as a summery pasta salad for picnics or easy weeknight dinners.
Ingredients
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