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Linguine with Arugula and Marinated Peppers

Servings: 4 to 6

You can use the peppers an hour after tossing them with the dressing, but they taste best marinated overnight.


  • 3 large red bell peppers (about 1-3/4 lb.)
  • 2 large orange bell peppers (about 1 lb.)
  • 2 medium jalapeños (about 3 oz.)
  • 6 Tbs. extra-virgin olive oil
  • 1-1/2 tsp. granulated garlic
  • 2 tsp. Champagne vinegar
  • Kosher salt 12 oz. linguine
  • 10 oz. arugula (about 12 lightly packed cups)
  • 1/2 cup finely grated Parmigiano-Reggiano; more for serving
  • 8 oz. burrata
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 560
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 35
  • Sodium (mg): 770
  • Carbohydrates (g): 57
  • Fiber (g): 6
  • Sugar (g): 8
  • Protein (g): 20


Position a rack in the center of the oven; heat the broiler on high. Put the peppers on a large foil-lined rimmed baking sheet, and broil until soft and charred, turning once or twice during cooking time, 30 minutes; remove the jalapeños after 15 minutes. Let cool to room temperature.

When the peppers are cool, remove the charred skins and seeds, cut into 1/2-inch-wide lengthwise strips, and transfer to a medium bowl. Add 1/4 cup of the oil, 1 tsp. of the garlic, the vinegar, and 1-1/2 tsp. salt, and toss. Season to taste with more salt. Let sit at room temperature, covered, for 1 hour or up to overnight in the refrigerator. Bring the peppers to room temperature before using.

Bring a large pot of well-salted water to a boil. Cook the linguine according to package directions. Reserve 1 cup of the cooking water, then drain the pasta. Return the pasta to the pot, and add 1-1/2 cups of the pepper mixture, the arugula, the remaining 1/2 tsp. garlic, the remaining 2 Tbs. oil, the Parmigiano, 1/4 tsp. salt, and 1/2 cup of the reserved cooking water. Toss until the arugula wilts; add more of the cooking water to loosen the pasta, if you like. Season to taste with more salt. Transfer to a platter, slice the burrata into pieces, and arrange on top of the pasta. Sprinkle with pepper, and serve with more grated cheese at the table.

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Reviews (1 review)

  • NIlleb | 07/29/2021

    My daughter made this recipe for a family get together and it was a huge hit. Such wonderful flavors with the peppers and burrata cheese. Great for any vegetarian. An absolute keeper!

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