Gluten-Free Pasta Agrodolce With Cubanelle Peppers And Arugula
Prep Time:
25 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 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
Directions
  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.