Three Pepper Pasta

Three Pepper Pasta
Serves 12

Glug a few tablespoons extra virgin olive oil in a large skillet and add 3-4 cloves smashed garlic along with 1 sliced red pepper, 1 cup sliced roasted red pepper and a few chopped hot pickled peppers (a little goes a long way!).

Add some smashed and pitted olives then 1 pound al dente rigatoni, a few handfuls of cheese (pecorino or parmesan) and pasta water (just enough to melt the cheese and create a creamy sauce). Season well with salt.

Thinly slice 1 bunch basil and add and then top with crumbled ricotta salata. It’s epic and one of my favorite dishes in a while.

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