Slim Red & Green Pasta

Charred bell peppers are the soul of this dish, and the move that turns plain ingredients into something special. Broiling whole peppers until the skins blacken takes 15 to 17 minutes and concentrates the natural sweetness while adding a smoky, almost meaty edge that no jar of roasted peppers can quite match.

Once cooled, the blistered skins peel off easily and you’re left with silky, deeply flavored flesh that gets chopped and tossed warm with chickpeas for protein, scallions for sharpness, and a generous handful of fresh basil and tarragon. Capers add salty, briny pops that lift the whole bowl.

This is a no-oil pasta. The pepper juices and chickpea liquid do all the saucing, which is why the dish lands at a remarkably low fat count. Don’t add olive oil unless you really want to: the natural moisture of the peppers is plenty.

Pasta wheels (rotelle) are the right shape choice. The spokes catch chopped peppers and capers in every twist, so each bite gets the full mix instead of plain noodles with stuff piled on top.

Pro Tips

• For best char, broil peppers directly on a foil-lined sheet pan with no oil. The high heat blisters skins fast.
• Place broiled peppers in a covered bowl or paper bag for 10 minutes before peeling. The trapped steam loosens the skins.
• Drain and rinse canned chickpeas well to cut the canning liquid’s salt and starchy taste.
• Toss the warm pasta with the warm pepper mixture for the flavors to meld. Cold pasta blunts the herbs.

Variations

• Add a splash of red wine vinegar or lemon juice for extra brightness.
• Stir in chopped olives or sun-dried tomatoes for more Mediterranean punch.
• Use whole wheat pasta to bump up fiber and protein.