Orecchiette with sweet peppers and goat cheese


Mario Batali


•2 tablespoons extra-virgin olive oil, plus more for drizzling
•1 red bell pepper, cored, seeded, and cut into thin strips
•1 yellow bell pepper, cored, seeded, and cut into thin strips
•2 tablespoons sherry vinegar
•Kosher salt and freshly ground black pepper, to taste
•1 pound orecchiette
•4 ounces goat cheese


To make the peperonata: In a 12- to 14-inch sauté pan, heat the 2 tablespoons of olive oil over high heat until almost smoking. Add the red and yellow peppers and sauté over high heat for 4 minutes until browned at the edges and softened. Add the sherry vinegar, salt, and pepper, reduce the heat to medium, and continue to cook for 5 to 7 minutes, or until the peppers are tender. Adjust the seasonings and set aside to cool.

Place pepper mixture into a food processor and finely chop. With the motor running, drizzle in oil until you've reached a smooth consistency. Transfer mixture into a large bowl.

Cookthe pasta until tender yet al dente, about 6 to 8 minutes.

Drain the pasta well and add to the sweet pepper puree. Add goat cheese to the pasta and toss for about 2 minutes and then pour into a warm serving bowl.