Gluten-Free Pasta Agrodolce with Cubanelle Peppers and Arugula

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To learn more about this recipe, click here to read the related story, "Quick Trick: Pickled Peppers," in Tasting Table's National edition. 

Gluten-Free Pasta Agrodolce with Cubanelle Peppers and Arugula

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes


1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided

2 large garlic cloves, very finely chopped

1 medium shallot, thinly sliced into rings

4 Cubanelle peppers--halved lengthwise, seeded and thinly sliced

½ cup dry white wine

2 tablespoons plus 1½ teaspoons champagne vinegar

4 thyme sprigs, leaves removed and roughly chopped

2 teaspoons kosher salt, plus extra for cooking the pasta

8 ounces gluten-free pasta

4 cups baby arugula

¼ cup toasted pine nuts, roughly chopped


1. In a large nonstick skillet set over medium heat, add 2 teaspoons of the olive oil, the garlic and shallot and cook, stirring often, until the shallot is soft, about 4 minutes. Add the peppers, white wine, vinegar, thyme and salt and cook until the peppers become limp, about 8 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ¼ cup of the pasta cooking water, then drain the pasta in a colander and add it to the peppers in the skillet.

3. Add the remaining 1 tablespoon of olive oil and the pasta water to the pasta, using tongs to combine. Add the arugula and toss to wilt, then turn the pasta out onto a platter. Sprinkle with the pine nuts and serve.

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