Recipe courtesy of B. Smith

Bow Tie Pasta (Farfalle) Puttanesca with Roasted Peppers

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  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
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8 ounces dried bow ties

1/2 tablespoon salt

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1-1/2 tablespoons garlic, finely chopped

2 teaspoons capers, drained

2 tablespoons anchovy paste

3/4 cup pitted olives, black and green, coarsely chopped

1 yellow bell pepper, roasted, peeled, and cut in strips

1 red bell pepper, roasted, peeled, and cut in strips

1 bunch arugula, washed and stemmed

Parmesan cheese, shaved (optional)


  1. Bring 4 quarts of water to a boil. Add salt and pasta. Cook for about 8 to 10 minutes until al dente. Drain and rinse with cold water. Drain well and set aside. In a small mixing bowl, whisk together the olive oil, vinegar, garlic, capers, and anchovy paste. Mix the olives, yellow pepper, red pepper, and arugula with the pasta. Toss with the olive oil and anchovy mixture. Add salt and pepper to taste. Serve on platter with shaved Parmesan cheese.
  2. Roasting Peppers - cut peppers in half lengthwise through the stem. Remove the stem, core, and seeds. Place skin side up on a cooking sheet and place under broiler. Cook until skins are charred, about 4 minutes. Place charred peppers in a plastic zip-lock bag until c