Charred Jimmy Nardello Pepper Pasta

This pasta is an easy weeknight staple using a fun alternative to red bell peppers. When we have an abundance of peppers in the summer, we roast trays of them or throw extra on the grill and pack them in tupperware in the freezer to have a summer grill-out flavor to add to dishes all winter long.

Ingredients:

• 1 lb (450g) pasta of your choice (spaghetti, fettuccine, or penne work well)

• 8-10 Jimmy Nardello peppers

• 4 cloves garlic, thinly sliced

• 1 pint cherry tomatoes, halved

• 1/4 cup extra virgin olive oil, plus more for drizzling

• 1/2 teaspoon red pepper flakes (optional, for added heat)

• Salt and freshly ground black pepper, to taste

• 1/4 cup fresh basil leaves, chopped

• 2 tablespoons fresh parsley, chopped

• 1/4 cup grated Parmesan or Pecorino Romano cheese, plus extra for serving

• Zest of 1 lemon

  
  

Instructions:

1. Char the Jimmy Nardello Peppers: There are several ways to do this. If you're doing it in bulk, lay them out on sheet pans, toss with some olive oil, and roast in the oven at 450 for 25-30 minutes. You can also throw them straight on a hot grill for 5-10 minutes. If you're only doing a handful, heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the whole Jimmy Nardello peppers to the dry skillet. Allow them to char, turning occasionally, until the skin is blistered and blackened in spots, about 5-7 minutes. Remove the peppers from the skillet and set aside to cool slightly. Once cool, slice them into thin strips, discarding the seeds.

   
   

2. Sauté the Garlic and Tomatoes: In the same skillet, reduce the heat to medium and cover the bottom in olive oil. Add the sliced garlic and cook until it becomes fragrant and golden. Be careful not to burn the garlic or it will give the sauce a bitter, metallic taste. Add the halved cherry tomatoes and cook until they begin to soften and release their juices, about 3-4 minutes.

   
   

3. Combine and Simmer: Add the charred Jimmy Nardello pepper strips to the skillet with the garlic and tomatoes. Stir in the red pepper flakes, if using, and season with salt and freshly ground black pepper. Toss everything into a blender or food processor and blitz until smooth.

   
   

4. Prepare the Pasta: Bring a large pot of salted water (like the ocean people) to a boil. Cook the pasta to al dente.

   
   

5. Toss the Pasta: Return the blended sauce to the skillet (reserve and freeze extra if you've made a big batch). Add the cooked pasta, tossing it with the sauce until it is evenly coated. If the sauce is too thick, add more pasta water, a little at a time, until the pasta is well-coated and glossy.

   
   

6. Finish with Herbs and Cheese: Remove the skillet from the heat and stir in the chopped basil, parsley, and lemon zest.

   
   

7. Serve: Plate the pasta and top each dish with extra virgin olive oil and fresh grated Parmesan or Grana Padano. Serve immediately and enjoy the sweet, smoky flavors of the charred Jimmy Nardello peppers!