Ziti Pasta with Peperonata Sauce, Almonds, and Green Olives
Peperonata is one of the classic Italian pasta sauces, with many different variations. This ziti dish adds an interesting combination, green olives and toasted almonds, to the basic peperonata recipe. The result is a sweet, zesty sauce with a wonderful crunch that is not usually expected in a pasta sauce.
Other than its use as a pasta sauce, peperonata sauces like the one in this recipe can also be served as an antipasto with toasted bread, or as a spread on a sandwich. The sauce can be chunky or smoothly pureed, and can be garlicky, or spiked with capers and anchovies, or full of the fresh taste of basil, mint, oregano, or thyme. For a pureed version of peperonata, see this post: Green Tagliatelle with Roasted Pepper and Garlic Puree, a colorful red on green pasta dish.
If you’re making this recipe, you may want to make a double batch of peperonata. Then you could make this version with half the peperonata, and experiment with adding other flavors to the other half: anchovies, capers, different herbs, etc. One of the best things about pasta is all the variety the medium allows, and the free hand it gives the cook in experimenting with different inspirations.
I enjoyed the combination of green olives and almonds so much that I added them to a pasta with pork ragu that I made recently. I posted it here: Green Tagliatelle with Fennel Pork Ragu, Green Olives, and Almonds. The olives and almonds combination is a result of them both being grown in Southern Italy.
Heat & Knives
The Recipe
Source: Pasta Improvvisata : How to Improvise in Classic Italian Style
Peperonata Sauce – For One Pound of Pasta
5 or 6 bell peppers (red, yellow, or orange)
olive oil
1 onion, thinly sliced
3 or 4 garlic cloves, lightly crushed
3 ripe plum tomatoes, peeled, seeded, and chopped
a handful of basil leaves, chopped
a handful of flat-leaf parsley leaves, chopped
salt
freshly ground black pepper
Roast the peppers over a gas flame until charred on all sides. Place in a paper bag to steam. When cool enough to handle, remove the charred skins, wiping off excess black spots. Seed the peppers and cut into thin strips.
In a large skillet, heat about 3 tablespoons olive oil over medium heat. Add the onion and saute until soft, about 4 minutes. Add the roasted peppers and saute a minute to blend the flavors. Add the garlic and cook about 1 minute longer, just to release its aroma. Add the tomatoes, basil, and parsley; season with salt and pepper; and simmer over low heat for 10 minutes, just until all the ingredients begin to thicken and the flavors come together. You can cover the pan if you like a sauce to have a little more liquid. Check the seasonings. The peppers should have a touch of sweetness but also a pleasant acidity.
Ziti with Peperonata, Almonds, and Green Olives
Ingredients for 1 recipe Peperonata Sauce
a generous handful of blanched almonds, lightly toasted
about 1/2 cup pitted green olives, cut in half
a splash of balsamic vinegar
salt
freshly ground black pepper
a pinch of cayenne pepper
1 pound ziti
Prepare the peperonata sauce and add all the remaining ingredients except the ziti. Heat gently over medium-low heat in a large skillet for 2 or 3 minutes to warm through and blend the flavors. Check the seasoning.
Cook the ziti until al dente, drain, and add to the pan. Toss well and check the seasoning. Serve hot. This dish also tastes wonderful at room temperature.
