recipes

Jammy Pepper Pasta Salad

7 Ratings
Published June 2019
Ingredients
1 cup nuts (such as hazelnuts, almonds, walnuts, or pistachios)
3 lb. mixed bell peppers (baby, regular-size, or a mix of both)
2 red Fresno chiles

1 cup extra-virgin olive oil

1 head of garlic, cloves separated

3 large sprigs thyme

2½ tsp. kosher salt, divided, plus more

3 tsp. sugar, divided

½ cup plus 3 Tbsp. red wine vinegar

½ red onion
1 lb. rigatoni

6 oz. ricotta salata (salted dry ricotta), cut into very thin planks, or crumbled feta
1 cup basil leaves

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 Recipe Preparation
Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing halfway
through, until golden brown, 5–10 minutes depending on type of nuts. Let cool, then
coarsely crush; set aside.
Meanwhile, cut bell peppers in half lengthwise through their stems. Remove and
discard any seeds and white ribs. Cut large bell peppers into 1"-thick strips and
baby bell peppers in half lengthwise. Thinly slice chiles crosswise into rounds;
discard stems.
Heat oil in a large Dutch oven over medium-high until shimmering, about 3 minutes.
Add peppers, chiles, garlic, thyme, 2 tsp. salt, and 1 tsp. sugar and cook, stirring
occasionally, until peppers begin to soften and are golden brown in some spots, 10–
15 minutes. Reduce heat to medium-low and add ½ cup vinegar. Partially cover pot
and cook, stirring every 5–10 minutes, until peppers are very soft, jammy, and
browning in some spots, 35–45 minutes longer. Remove from heat. Pluck out and
discard any shriveled thyme stems.
While peppers cook, thinly slice onion and transfer to a small bowl. Add ½ tsp. salt
and remaining 3 Tbsp. vinegar and 2 tsp. sugar, then toss to combine. Let sit to
lightly pickle until ready to use.
Cook rigatoni in a large pot of boiling salted water, stirring occasionally, until al
dente. Drain and add pasta to pot with peppers. Add pickled onions and their
pickling liquid, then toss well to evenly coat pasta. Let cool to room temperature.
Crumble ricotta salata into pot, then stir in reserved nuts. Tear basil into coarse
pieces, add to pot, and stir until combined.
Transfer to a large bowl and serve at room temperature, or cover and chill if you
prefer to serve salad cold.
Do Ahead: Pasta salad can be made 3 days ahead. Let cool to room temperature,
cover, and chill.
Watch

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 -0:58

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