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"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Linguini with Roasted Peppers, Kalamata Olives and PIne Nuts

Sweet roasted red and yellow peppers are blended with Parmigiano-Reggiano, garlic, Kalamata olives, basil and olive oil to create a flavorful, slightly chunky pasta sauce. Pine nuts add a little crunch, while red pepper flakes provide just enough heat.




Servings: About 4
Prep Time: About 20 minutes
Cook Time: About 25 minutes

Ingredients:

  • 4 red and yellow bell peppers
  • 2–3 ounces Parmigiano-Reggiano cheese, cut into chunks
  • 2 cloves garlic, peeled
  • Sea salt, to taste
  • Coarsely ground black pepper, to taste
  • ½ teaspoon red pepper flakes
  • ¼ cup extra-virgin olive oil
  • 1 handful fresh basil leaves
  • ½ cup pitted Kalamata olives
  • ¼ cup pine nuts
  • 12 ounces linguine or other pasta
  • Additional Parmigiano-Reggiano, for serving

Instructions:

  1. Preheat the broiler. Line a baking sheet with aluminum foil.
  2. Place the peppers on the prepared baking sheet and broil, turning occasionally, until the skins are blackened and charred on all sides.
  3. Transfer the hot peppers to a bag and close it loosely. Allow them to steam for at least 10 minutes.
  4. Remove the skins from the peppers. Cut off the tops, remove the seeds and set the peppers aside.
  5. Bring a large pot of salted water to a boil for the pasta.
  6. Place the Parmigiano-Reggiano in a food processor and process until finely ground.
  7. Add the roasted peppers, garlic, salt, black pepper, red pepper flakes, olive oil, basil and Kalamata olives. Pulse until combined but still slightly chunky.
  8. Transfer the roasted pepper sauce to a large serving bowl.
  9. Cook the linguine until al dente. Before draining, reserve some of the hot pasta cooking water.
  10. Using tongs, transfer the cooked pasta directly to the bowl with the roasted pepper sauce.
  11. Add about ⅛ cup hot pasta water and toss thoroughly to coat the linguine. Add a little more pasta water if the sauce seems too thick or dry.
  12. Add the pine nuts and toss gently.
  13. Serve immediately with additional grated Parmigiano-Reggiano.

Cook’s Note: If using already grated Parmigiano-Reggiano, it can be added directly to the food processor with the peppers and other sauce ingredients rather than processing the cheese separately.

This is also an easy recipe to modify based on what you have on hand. Crisp pancetta or bacon can be added for a richer, smoky variation.

Source: Adapted from The Italian Dish food blog