Pasta with Blistered Green Peppers
A simple pasta with blistered green peppers and lots of pecorino.
By Exeter Produce
Aug 12, 2025Prep Time
10Cook Time
30Servings
4Nutritional Info
F
eel free to use any color pepper you wish here, or to mix up the cheese situation. Other hard cheeses that would work include Asiago or Parmigiano-Reggiano.
Ingredients
2 garlic cloves, minced
¼ cup olive oil
1.5 lb green bell peppers, trimmed, seeded, and thinly sliced
½ tsp oregano
salt, to taste
3 tbsp balsamic vinegar
1 lb dried ziti
4 oz grated pecorino romano
Method
Heat the garlic in the olive oil in a large pan over medium-low heat and cook until fragrant, about 2 minutes. Add the peppers and stir them so they are completely coated in the oil. Increase the heat to medium-high and cook without stirring for 3-4 minutes so that the peppers can blister. Stir and continue to cook for another 20 minutes, until very soft and blackened in spots.
Decrease the heat to medium-low and sprinkle in the oregano and salt, to taste. Add in the vinegar and cook for another 2-3 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water.
Add the pasta to the pot with the sauce. Sprinkle in the cheese, adding pasta water if necessary to loosen the sauce so that it sticks to the pasta. Serve immediately with extra cheese on the side.
About Us
Located in Southwestern Ontario, Exeter Produce is a grower and packer with over six decades of food handling experience.
Useful Links
Our Contacts
215 Thames Road West, Exeter, ON N0M 1S3
Canada
1 (519) 235-0141
1 (800) 881-4861