Credit: Photography by Joseph De Leo

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Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil for the pasta.

  • Over the flame on a gas stovetop or under the broiler, cook the red peppers, turning often with tongs, until charred all over [1, above], about 10 minutes. Place in a bowl and cover tightly with plastic wrap [2, above]. Let cool 15 minutes. Peel [3, above] and seed.

  • In a large skillet, heat the oil, three turns of the pan, over medium. Add the onion, garlic, thyme and crushed red pepper; season with salt. Cook, stirring often, until the onion softens, 6 to 7 minutes. Add the stock.

  • In a food processor or blender, puree the peppers and the onion mixture; return to the skillet and let simmer over medium while the pasta cooks.

  • Salt the boiling water, add the pasta and cook until 1 minute shy of al dente. Reserve half a mug of the starchy cooking water, then drain the pasta.

  • Add the pasta and cooking water to the sauce along with the cherry pepper brine. Add a handful of cheese; toss to coat the pasta. Add the chopped cherry peppers and basil; season. Serve in shallow bowls topped with the nuts and a handful of cheese.