Categories: Pasta
Ingredients
- 4 large red field peppers or bell peppers
- 3 tbsp. olive oil
- 1 small onion, chopped
- 1 tbsp. fresh thyme leaves, chopped
- 1 tsp crushed red pepper
- Salt
- 1 cup chicken stock
- 1 lb. farro penne
- 2 tbsp. jarred pickled hot cherry pepper brine plus 3 tbsp. finely chopped pickle hot cherry peppers
- A couple handfuls grated Pecorino Romano
- 1/3 cup small fresh basil leaves, torn
- Toasted chopped pistachios
Directions
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Bring a large pot of water to a boil for the pasta.
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Over the flame on a gas stovetop, cook the red peppers, turning often with tongs, until charred all over, about 10 minutes. Place in a bowl and cover tightly with plastic wrap. Let cool 15 minutes. Peel and seed.
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In a large skillet, heat the oil three turns of the pan, over medium. Add the onion, garlic, thyme and crushed red pepper; season with salt. Cook, stirring often, until the onion softens, 6-7 minutes. Add the stock.
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In a food processor, puree the peppers and the onion mixture; return to the skillet and let simmer over medium while the pasta cooks.
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Salt the boiling water, add the pasta and cook until 1 minute shy of al dente. Reserve half a mug of the starchy cooking water, then drain the pasta.
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Add the pasta and cooking water to the sauce along with the cherry pepper brine. Add a handful of cheese; toss to coat the pasta. Add the chopped cherry peppers and basil; season. Serve in shallow bowls topped with the nuts and a handful of cheese.