Pasta with Roasted Peppers and Goat Cheese

1. 1

   In a large pot of generously salted boiling water, cook the pasta until al dente.

2. 2

   Drain the pasta, reserving 3/4 cup of the cooking water.

3. 3

   Meanwhile, in a mini food processor, combine the whole roasted peppers, anchovies, garlic, tapenade and thyme and process until finely chopped.

4. 4

   Add the goat cheese and process until smooth.

5. 5

   Season the sauce with salt and pepper.

6. 6

   Return the pasta to the pot.

7. 7

   Add the sauce, the roasted red pepper strips and 1/2 cup of the reserved pasta cooking water and cook over moderate heat, tossing, until the pasta is thoroughly coated, about 2 minutes; add more of the pasta cooking water if the sauce is dry.

8. 8

   Season the pasta with salt and pepper.

9. 9

   Transfer to bowls and serve, passing cheese on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.