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This pasta uses several of Ottolenghi's pantry ingredients listed in—rose harissa, dried pasta, yogurt, capers, olives—and comes together in just about 30 minutes. It's a weeknight dinner hero,Ottolenghi's Pappardelle with Rose Harissa, Black Olives & CapersA showstopper chocolate-and-vanilla-marbled bundt cake, made exclusively with pantry ingredients? Yes, you're reading that correctly. It can also be made a day or two ahead and iced when you're ready to serve.
The key to this recipe is first roasting, and then marinating the peppers, which will need at least an hour and preferably overnight to absorb the flavor of a thyme-garlic-balsamic vinegar marinade. Then, you'll just toss it together with some herbs and cheese, using the same marinade you used for the peppers as the salad's dressing.
This post was originally published in December 2018. It's been updated with additional SIMPLE recipes by Ottolenghi.A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning .
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