Red Pepper Garganelli With Pine Nuts Pasta Recipe

For the most flavor possible, cook your pasta the restaurant way

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In Earth to Table Every Day by Canadian chefs Jeff Crump and Bettina Schormann show you the restaurant method of finishing mostly cooked pasta in a pan of sauce—which gives more flavor than a pot of boiling water ever could. If the sweet red peppers, minced anchovies and crunchy pine nuts aren't enough for you, Crump and Schormann suggest adding sausage or chili confit for an added boost.

Excerpted from Earth to Table Every Day: Cooking with Good Ingredients Through the Seasons by Jeff Crump and Bettina Schormann. Copyright © 2018 Jeff Crump and Bettina Schormann. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Garganelli With Red Peppers & Pine Nuts
4 from 50 ratings
Learn how to make garganelli with sweet red peppers and pine nuts, using the method of finishing mostly cooked pasta in a pan of sauce.
Prep Time
Cook Time
Total time: 1 hour, 15 minutes
  • 3 sweet red peppers
  • ¼ cup olive oil
  • 4 anchovy fillets in oil, minced
  • 3 cloves garlic, chopped
  • ½ cup dry white wine
  • 4 leaves kale, stemmed and coarsely chopped
  • 1 teaspoon red chili flakes
  • 1 pound garganelli
  • Kosher salt and freshly ground pepper
  • 2 tablespoons pine nuts
  • 1 tablespoon minced fresh flat-leaf parsley
  • 3 ounces Parmigiano-Reggiano cheese
  1. Preheat a grill or broiler to high. Grill the red peppers, turning often with tongs, until blistered and blackened on all sides, about 15 minutes. Alternatively, roast the peppers directly over the stovetop flame of a gas oven. Transfer to a large bowl, cover with plastic wrap, and let steam for 20 minutes. Peel the peppers and chop them into ½-inch pieces.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the anchovies and garlic and cook for 1 minute. Stir in the chopped red peppers, then add the white wine. Boil until the pan is nearly dry. Stir in the kale and chili flakes. Remove from the heat.
  3. Bring a large pot of water to a boil, add salt, and drop in the pasta. Cook for about 9 minutes or until the pasta is tender. You will be cooking it further in the sauce. Drain, reserving some of the pasta water. Return the sauce to medium-high heat and stir in the pasta. Cook for 5 minutes, to allow the flavours to mingle. Add a spoonful of pasta water if the sauce looks too dry. Remove from the heat.
  4. Season with salt and pepper. Add the pine nuts and parsley and toss well. Tip into a large serving bowl, garnish with an over-generous grating of Parmigiano-Reggiano, and serve immediately.
Calories per Serving 486
Total Fat 16.4 g
Saturated Fat 4.0 g
Trans Fat 0.0 g
Cholesterol 11.9 mg
Total Carbohydrates 63.6 g
Dietary Fiber 4.5 g
Total Sugars 5.3 g
Sodium 464.4 mg
Protein 17.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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