Jammy pepper pasta salad

Indulge in the rich flavors of our jammy pepper pasta salad. Tangy, sweet, and savory all in one bite. Perfect for any culinary adventure.

Ingredients:

• cup nuts (such as hazelnuts, almonds, walnuts, or pistachios)
• lb. mixed bell peppers (baby, regular-size, or a mix of both)
• red Fresno chiles
• cup extra-virgin olive oil
• head of garlic, cloves separated
• large sprigs thyme
• tsp. kosher salt, divided, plus more
• tsp. sugar, divided
• cup plus 3 Tbsp. red wine vinegar
• red onion
• lb. rigatoni
• oz. ricotta salata (salted dry ricotta), cut into very thin planks, or crumbled feta
• cup basil leaves

Instructions:

1. Preheat the oven to 350°. Place nuts on a baking sheet with edges, stirring halfway through, and bake until they turn golden brown, which usually takes 5–10 minutes depending on the type of nuts. Allow them to cool down, then crush them coarsely; set them aside.
2. While the nuts are toasting, slice the bell peppers in half lengthwise from the stem. Remove and discard the seeds and white parts. Cut the larger bell peppers into strips that are 1" thick and the baby bell peppers in half lengthwise. Slice the chiles into rounds; discard the stems.
3. In a large Dutch oven, heat some oil over medium-high heat until it shimmers, around 3 minutes. Add the peppers, chiles, garlic, thyme, 2 tsp. of salt, and 1 tsp. of sugar. Cook while stirring occasionally until the peppers start to soften and have brown spots, which should take 10–15 minutes. Lower the heat to medium-low, add ½ cup of vinegar, partially cover the pot, and cook while stirring every 5–10 minutes until the peppers turn very soft, jam-like, and develop brown spots, which might take 35–45 minutes. Remove from heat. Fish out and discard any dried thyme stems.
4. While the peppers are cooking, thinly slice the onion and put it in a small bowl. Add ½ tsp. of salt, the remaining 3 Tbsp. of vinegar, and 2 tsp. of sugar, then mix well. Let it sit to lightly pickle until needed.
5. Cook the rigatoni in a large pot of boiling salted water, stirring occasionally, until it is cooked al dente. Drain the pasta and add it to the pot with the peppers. Include the pickled onions and their pickling liquid, then mix everything well to ensure the pasta is evenly coated. Let it cool down to room temperature.
6. Break the ricotta salata into the pot, then mix in the reserved nuts. Tear the basil leaves into large pieces, add them to the pot, and stir until everything is combined.
7. Transfer the mixture to a large bowl and serve it at room temperature. Alternatively, cover and chill if you prefer serving the salad cold.
8. Preparation tip: The pasta salad can be prepared up to 3 days in advance. Allow it to cool to room temperature, cover it, and refrigerate.

Summary:

• Calories: 5424 kcal
• Fat: 335 g
• Protein: 129 g
• Carbs: 504 g
• Potassium: 5619 mg
• Magnesium: 813 mg