Linguini with Roasted Peppers, Kalamata Olives and PIne Nuts

INGREDIENTS:

4 Red and Yellow Peppers
2-3 ounces Parmigiano Reggiano cheese (cut in chunks)
2 cloves of garlic, peeled
three finger pinch of Sea Salt and course pepper
1/2 tsp Red Pepper flakes
1/4 cup of extra virgin olive oil
Handful of fresh basil
1/2 cup kalamata olives pitted
1/4 cup pine nuts
12 ounces of linguini or other pasta

Directions:

Preheat boiler. Place peppers on a foil lined baking sheet  and broil turning to blacken and char all sides. Place peppers in a bag to steam for at least 10 minutes.

Remove skin from peppers. Slice off tops and remove seeds. set aside until ready to make sauce.

Bring a large pot of water to a boil.

Place cheese into a food processor and grind. Place the peppers, garlic, seasoning, pepper flakes, olive oil and olives in the processor and pulse until slightly chunky. Place in a large serving bowl that will hold your cooked pasta.

Boil pasta until al dente and remove pasta with tongs to the serving bowl.  Add about 1/8 cup of the hot pasta water to the sauce and pasta and toss well. Add a bit more of the pasta water to the pasta if it seems dry.

Toss with the pine nuts and serve with additional cheese.

Note: I used grated cheese so I included with the other ingredients in the processor and did not process separately. Also this is a recipe that can be modified based on ingredients on hand. You could add pancetta or bacon for a little more flavor.

Adapted from the food blog "The Italian Dish"