Pasta with Blistered Green Peppers
 
 
A simple pasta with blistered green peppers and lots of pecorino.
Yield: 4 servings
Ingredients
  • 2 garlic cloves, minced
  • ¼ cup olive oil
  • 1.5 lb green bell peppers, trimmed, seeded, and thinly sliced
  • ½ tsp oregano
  • salt, to taste
  • 3 tbsp balsamic vinegar
  • 1 lb dried ziti
  • 4 oz grated pecorino romano
Instructions
  1. Heat the garlic in the olive oil in a large pan over medium-low heat and cook until fragrant, about 2 minutes. Add the peppers and stir them so they are completely coated in the oil. Increase the heat to medium-high and cook without stirring for 3-4 minutes so that the peppers can blister. Stir and continue to cook for another 20 minutes, until very soft and blackened in spots.
  2. Decrease the heat to medium-low and sprinkle in the oregano and salt, to taste. Add in the vinegar and cook for another 2-3 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water.
  4. Add the pasta to the pot with the sauce. Sprinkle in the cheese, adding pasta water if necessary to loosen the sauce so that it sticks to the pasta. Serve immediately with extra cheese on the side.
Notes
Recipe from The Glorious Vegetables of Italy
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/02/pasta-with-blistered-green-peppers.html