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Best Peperonata Pasta
  • 3 large sweet peppers (about 1 ½ pounds)--I like using a mix of red, yellow, and orange peppers
  • 4 tablespoons olive oil, plus more for drizzling
  • 1 small red onion (or half a large red onion), thinly sliced into strips about the same size as peppers
  • 1 tablespoon minced thyme leaves
  • Kosher salt plus freshly ground black pepper
  • 2 tablespoons capers
  • 2 tablespoons red wine or sherry vinegar, plus more to taste
  • 2 cups halved cherry tomatoes, divided
  • 1 pound casarecce or other tubular pasta
  • ½ cup toasted pine nuts, chopped walnuts, or slivered almonds
  • 1 cup basil, torn into small pieces
  • 5 ounces fresh mozzarella, torn into bite-sized chunks
  • 1 ½ ounces Parmesan, thinly shaved
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