Pasta Rustica
Description
This pasta rustica recipe combines sweet bell peppers, mellow olive oil, spicy pepper flakes, olives, and capers. Finish the dish with Parmesan cheese.
Ingredients
•
1 pound rotini or fusili pasta
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6 slices bacon
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1/2 cup extra virgin olive oil
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2 medium onions, chopped
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1 red bell pepper, chopped
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1/4 cup chopped parsley
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4 cloves garlic, minced
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1/2 teaspoon crushed red pepper flakes
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1 (28 ounce) can plum tomatoes, undrained, coarsely chopped
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1/2 cup Lindsay® Black Ripe Pitted Olives or Lindsay® Green Ripe Select Olives sliced, drained
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2 tablespoons capers, drained
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1/2 teaspoon dried oregano
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1/4 teaspoon Salt
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1/2 cup grated Parmesan cheese
Directions
1
Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain.
2
Meanwhile, cook bacon in a large deep skillet until crisp. Drain on paper towels; cut or break into ½-inch pieces. Discard bacon drippings.
3
Heat oil in the same skillet over medium heat. Add onions; cook, stirring occasionally, 5 minutes. Add bell pepper, parsley, garlic, and pepper flakes; cook 2 minutes. Add tomatoes and chopped bacon; simmer 10 minutes, stirring occasionally. Stir in olives, capers, and oregano; simmer 2 minutes. Taste; season with salt if desired.
4
Toss pasta with sauce and ½ cup Parmesan cheese. Sprinkle servings with cheese.