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.
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