Think of this as a warm pasta salad, which also makes for delicious leftovers at room temperature. If you are short on time, you can substitute good-quality jarred roasted peppers, but I think it’s worth it to roast your own, since they’re one of the stars of this dish. You can roast a big batch of five or six peppers at a time. Peel and slice them as I suggest below, and drizzle with olive oil. They’ll keep in your refrigerator for a week or so, and you can enjoy them in pastas, frittatas, salads, and sandwiches.
Active Time: 30 minutes
Total Time: 30 minutes
- Kosher salt
- 1 red bell pepper
- 1 yellow bell pepper
- 6 ounces thickly sliced Genoa salami, cut into matchsticks
- 4 ounces aged provolone, cubed
- One 14-ounce can artihoke heart quarters, drained, coarsely chopped
- 6 tablespoons extra-virgin olive oil
- 1 pound fusilli
- 8 ounces green beans, trimmed and cut into 2-inch pieces
- 1/2 cup freshly grated Grana Padano
- 1/4 cup chopped fresh Italian parsley
- Freshly ground black pepper
Bring a large pot of salted water to a boil for the pasta. Set the peppers over the stovetop flame and char on all sides, about 4 minutes. (If you have an electric stove, you can char the peppers under the broiler). Put them in a bowl, and cover tightly with plastic wrap. When they are cool, peel and slice the peppers.
Put the peppers in a large serving bowl with the salami, provolone, and artichokes. Drizzle with olive oil, and toss well. Let this mixture sit while you cook the pasta.
Add the fusilli to the boiling water. When the pasta is halfway cooked (in 4 or 5 minutes), add the green beans, and cook until the pasta is al dente. Remove with a spider to the serving bowl, and toss. Add the grated cheese and parsley, and season with salt and pepper. Toss and serve.