Fusilli pepperonata with roasted sweet peppers, artichokes and chilies

Name: Fusilli pepperonata with roasted sweet peppers, artichokes and chilies
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4
Ingredients: 1 pkg (340 g) Catelli Whole Grains Rotini; 1 red pepper; 1 orange pepper; 1 yellow pepper; ¼ (60 mL) cup extra virgin olive oil; 2 cloves garlic, thinly sliced; 1 small red onion onion, thinly sliced; 1 tsp. (5 ) mL fresh rosemary, chopped; 1 small chili pepper, minced (optional); ½ (125 mL) cup artichoke hearts, chopped; 1 tsp. (5 ) mL Red wine vinegar; ½ tsp. (2.5 ) mL sea salt; ½ tsp. (2.5 ) mL freshly ground black pepper; ¼ (60 mL) cup fresh Italian parsley, chopped

Vegetarian Short

Catelli recipe dish featuring quality ingredients, beautifully prepared and presented for an inspiring meal experience.

Prep time

40 minutes

Cook time

1 hours

Servings

4 servings

Catelli Whole Grains Rotini

Ingredients

4 servings

1 pkg (340 g) Catelli Whole Grains Rotini

1red pepper

1orange pepper

1yellow pepper

¼ (60 mL)extra virgin olive oil

2garlic, thinly sliced

1 smallred onion onion, thinly sliced

1 tsp. (5 )fresh rosemary, chopped

1 smallchili pepper, minced (optional)

½ (125 mL)artichoke hearts, chopped

1 tsp. (5 )Red wine vinegar

½ tsp. (2.5 )sea salt

½ tsp. (2.5 )freshly ground black pepper

¼ (60 mL)fresh Italian parsley, chopped

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Place the whole peppers on a BBQ or a grill pan on medium heat and cook for 30 minutes, turning occasionally until lightly charred and softened. Place in a covered bowl and steam for 10 minutes to loosen the skins. When cool enough to handle, remove the stems, discard the seeds and peel the peppers. Slice the peppers into thin strips and reserve in a large bowl.

Step 2

Heat the olive oil in a large skillet pan and cook the garlic and onions until softened and just beginning to caramelize, about 15 minutes. Add the rosemary, chili pepper, artichokes and sliced roasted peppers and continue to cook for 10 minutes more. Remove the pepperonata from the heat and stir through the red wine vinegar, salt, pepper and parsley.

Step 3

Meanwhile, cook the fusilli in a large pot of salted boiling water for 9 minutes or until just al dente. Drain in a colander and toss back together in the pot along with the pepperonata.

Tip

s: – For meat lovers, this pasta is very hearty with the addition of Italian sausage. – The pepperonata freezes well to pull out for quick dinners.