Barilla® Rigatoni

with Grilled Sweet Peppers and Kalamata Olives

  • 390
  • 18.0g
  • 50.0g
  • 9.0g
  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 8 people

  • 1 Box Barilla® Rigatoni
  • 8 Large Assorted Bell Peppers
  • 1/2 cup Extra Virgin Olive Oil
  • 2 cloves Garlic, Minced
  • 1/2 cup Kalamata Pitted Olive, Chopped
  • 1/4 cup Caper, Coarsely Chopped, Drained
  • 1/4 cup Fresh Parsley, Chopped
  • 1/8 teaspoon Red Chili Pepper Flakes
  • 1 1/4 teaspoon Salt


  1. 1
    Bring a large pot of water to a boil
  2. 2
    Broil or grill peppers about 25 minutes or until skins are blackened and blistered, turning occasionally. Place peppers in paper bag for 15 minutes. Remove the skins, cores and seeds; cut into 2-inch pieces
  3. 3
    Heat oil in large skillet over medium heat. Add garlic and sauté 1 minute. Add peppers, stirring for 1 minute. Remove from heat
  4. 4
    Add olives, capers, parsley, red pepper flakes and salt
  5. 5
    Cook Rigatoni for 2 minutes less than recommended time on package. Drain, reserving 1 cup of pasta water. Return pasta to pot
  6. 6
    Add pepper mixture to hot Rigatoni. Continue cooking over high heat for 3 to 4 minutes or until pasta is al dente, gradually adding reserved pasta water to desired consistency
  7. 7
    Transfer to serving platter or bowl

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