Recipes: Red Pepper Pasta; Roast Peppers with Burrata and ‘Nduja

My revelatory moment with red peppers occurred some years ago while visiting my husband’s Italian relatives in Pietraroja, a mountain village 50 miles northeast of Naples. Cousin Concetta’s red pepper on her antipasti platter was so simple: roasted, skinned, cut into strips, glistening with generous glugs of olive oil and seasoned with salt. Served with grilled bread, it was divine, and a reminder that peak-season produce doesn’t need much fuss.

The recipes below are slight variations of Red Pepper Pasta from Melissa Copeland's new "30-Minute Frugal Vegan Recipes" and Roast Peppers with Burrata and 'Nduja from Diana Henry's forthcoming cookbook "From the Oven to the Table." Both dishes are fast, easy ways to let sweet red peppers shine on the plate while leaving lasting memories in your mouth.

Adapted from “30-Minute Frugal Vegan Recipes” by Melissa Copeland, Page Street Publishing Co., 2019.

Adapted from “From the Oven to the Table” by Diana Henry, Mitchell Beazley, 2019.

RELATED:

ExploreMore Kitchen Curious recipes

ExploreHealthy Cooking recipes

ExploreRead the AJC Spring Dining Guide: The Atlanta barbecue issue

Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.

About the Author

Ligaya Figueras

Ligaya Figueras is the AJC's senior editor for Food, Dining and Living. Prior to joining the AJC in 2015, she was the executive editor for St. Louis-based culinary magazine Sauce. She has worked in the publishing industry since 1999 and holds degrees from St. Louis University and the University of Michigan.