Gluten-Free Pasta Agrodolce With Cubanelle Peppers And Arugula

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.