Cook This with Shereen: Peppers and Pasta

Peppers and Pasta


on another episode of ‘Cook This,’ (video link) I share my love for peppers by tossing them with penne in this Mediterranean influenced, Italian pasta dish. I also share where I received my inspiration in todays: Bucks County Courier Times , Burlington County Times and The Intelligencer’s food section.

for more ‘Cook This with Shereen’, check out: herehere and here.

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Peppers and Pasta Aglio e Olio

Prep Time: 20 minutes

Cook Time: 38 minutes

Yield: serves 6 - 8

Peppers and Pasta Aglio e Olio

© Tweet and Eats. 2014. All Rights Reserved. Photo by Nancy Rokos


  • 5 long hot peppers - stemmed, seeded, large dice
  • 2 bell peppers (orange and yellow) - stemmed, seeded, large dice
  • 3/4 cup olive oil - divided
  • kosher salt / fresh finely ground black pepper
  • 3/4 pound penne rigate (about 4 cups)
  • 5-inches (2 ounces) day old Italian bread - diced
  • 4 tablespoons unsalted butter - melted
  • 7 tablespoons chopped parsley - divided
  • 4 garlic cloves - minced
  • zest and juice of 1 large freshly squeezed lemon (1/4 cup juice)
  • 1 cup freshly grated parmigiano reggiano cheese
  • 1 cup freshly grated asiago stagionato cheese


heat oven to 400 degrees F. Toss peppers on a rimmed baking sheet with 2 tablespoons oil, 1/2 teaspoon salt and 4 full turns on the pepper mill. Roast until tender, 15 - 17 minutes (tossing halfway through cook time).

while that’s roasting: Bring 6-quart pot of salted water to a boil over high heat. Add the penne and cook until tender, stirring occasionally, 15 minutes. Drain and return the penne to the pot.

meanwhile: In a food processor fitted with the blade attachment, purée bread until large crumbs form (1 1/2 cups). Remove to a medium bowl. Toss bread crumbs with melted butter, 1 tablespoon parsley, 1/4 teaspoon salt and 2 full turns on pepper mill, to evenly coat. Set aside.

heat 2 tablespoons oil in a 10-inch sauté pan over medium heat. When oil is heated and shimmers add garlic and sauté until fragrant, 30 seconds. Deglaze with lemon juice and reduce by half, 30 seconds - 1 minute. Add remaining oil (1/2 cup), reduce heat to medium - low to infuse the garlic, 2 - 3 minutes.

in the same pot with the drained penne, toss the garlic oil, roasted peppers, zest, grated cheeses, 1 1/4 teaspoon salt and 3 full turns on the pepper mill. Transfer penne pepper mixture into a casserole baking dish. Evenly spread bread crumbs on top. Bake at 400 degrees F. until bread crumbs are golden and crisp, 12 - 15 minutes. Remove. Rest 10 minutes.

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