Charred Pepper Ragout
with Rotini & Crispy Artichokes
- 3 garlic cloves
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red Fresno chile
- 4 oz grape tomatoes
- 13.75 oz artichoke hearts
- 6 oz dried rotini pasta
- 1 tbsp vegan parmesan
- Food processor
- Baking sheet
- Large pot
Bring a large pot of salted water to boil for the pasta. Peel the garlic. Trim, deseed and chop the red bell pepper(s) and yellow bell pepper(s). Trim and roughly chop the fresno chile(s).
Position a rack in the middle of the oven and set oven to broil on high. Place peeled garlic, chopped bell peppers, as much chopped Fresno chile as you’d like, grape tomatoes, 2 tsp (4 tsp) olive oil, ½ tsp (1 tsp) salt, and ½ tsp (1 tsp) pepper on a baking sheet and toss to combine. Broil until peppers are charred and tender, 8 to 10 minutes.
Drain and rinse the artichoke hearts. Add rotini pasta to the boiling water and stir. Cook until al dente, 7 to 9 minutes. Reserve ½ cup (1 cup) pasta water and drain the pasta.
Add the charred vegetables to a food processor and pulse until well chopped. Taste the charred pepper ragout and add salt and pepper as necessary. Place artichoke hearts on the baking sheet, and add 1 tsp (2 tsp) olive oil and a pinch of salt and pepper. Broil until browned and crispy, 6 to 8 minutes.
Return the large pot to medium heat. Add ¾ of the charred pepper ragout and bring to a simmer. Add cooked rotini pasta, reserved pasta water, and just 2 tsp (4 tsp) parmesan. Continue to cook until warmed, 3 to 5 minutes. Taste, and add salt and pepper as necessary.
Divide the charred pepper ragout with rotini between large bowls. Top with crispy artichoke hearts and any remaining charred pepper ragout. Sprinkle with remaining parmesan. Bon appétit!