Rigatoni Peperonata

¼ Cup Pine Nuts
12 Oz Rigatoni (3/4 Box)
¼ Cup Olive Oil
3 Bell Peppers (Preferably Red and Yellow,) Cup into ½ Inch Pieces
½ Cup Pitted Kalamata Olives, Halved
¼ Cup Chopped Fresh Flat Leaf Parsley
2 Tbsp. Chopped Capers
2 Tbsp. Red Wine Vinegar
¼ Tsp. Crushed Red Pepper
Kosher Salt and Black Pepper

Heat oven to 400 degrees F. Spread the pine nuts on a rimmed baking sheet and toast, tossing occasionally, until golden brown, 4-6 minutes. Cook the pasta according to the package directions. Meanwhile, heat the oil in a large skillet over medium- high heat. Add the bell peppers and cook, stirring occasionally, until tender, 5-6 minutes. Add the olives, parsley, capers, vinegar, crushed red pepper, and ¼ tsp. each salt and pepper and cook, stirring, until heated through, 1 -2 minutes. Add the pasta and pine nuts to the skillet and cook, tossing for 1 minute.

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