Roasted Red Pepper Puttanesca Rigatoni

Roasted Red Pepper Puttanesca Rigatoni brings tomatoes, sweet roasted peppers, olives, capers, garlic, and gentle heat together in one bold weeknight pasta. The sauce stays savory and briny, while the peppers add just enough natural sweetness to round out the sharper flavors.

Rigatoni is especially good here because the chunky sauce catches inside the tubes and along the ridges. Anchovies melt into the olive oil with garlic, adding deep savory flavor without making the finished dish taste fishy. A splash of pasta water helps everything cling instead of pooling in the bowl.

The finishing touch is a quick lemon-Parmesan breadcrumb topping. It adds golden crunch and a fresh lift against the tomato-rich sauce. The result feels cozy and familiar, yet the roasted peppers and crisp topping give this puttanesca its own distinctive twist.

Recipe Yield: 6 servings

INGREDIENTS

12 oz rigatoni
1 (28-oz) can crushed tomatoes
1 cup roasted red peppers, drained and sliced
1/2 cup pitted Kalamata olives, halved
4 anchovy fillets, finely chopped
3 tbsp capers, drained and rinsed
5 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
2 tbsp tomato paste
1/2 tsp dried oregano
1/4 tsp kosher salt, as needed
1/4 tsp black pepper
1/2 cup reserved pasta water, as needed
1/3 cup chopped fresh parsley, divided
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 tbsp unsalted butter
1/2 cup panko breadcrumbs
1/4 cup finely grated Parmesan cheese, divided

INSTRUCTIONS

1. Cook the rigatoni:
Bring a large pot of salted water to a boil. Cook the rigatoni until 1 minute shy of al dente. Reserve 1/2 cup pasta water, then drain.

2. Build the savory base:
Meanwhile, heat the olive oil in a large deep skillet over medium-low heat. Add the anchovies and cook for 1 minute, stirring until they mostly dissolve into the oil.

3. Add the aromatics:
Add the sliced garlic and crushed red pepper flakes. Cook for 45–60 seconds, stirring frequently, until fragrant and just beginning to turn pale golden.

4. Toast the tomato paste:
Stir in the tomato paste and cook for 1–2 minutes, until it darkens slightly and begins coating the bottom of the skillet.

5. Simmer the sauce:
Add the crushed tomatoes, roasted red peppers, olives, capers, oregano, and black pepper. Bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally. Taste, then add the salt only if needed.

6. Make the crisp topping:
Melt the butter in a small skillet over medium heat. Add the panko and cook for 2–3 minutes, stirring frequently, until golden and crisp. Remove from the heat and stir in 2 tbsp Parmesan, lemon zest, and 1 tbsp parsley.

7. Finish the pasta:
Add the drained rigatoni to the puttanesca sauce. Toss over medium-low heat for 1–2 minutes, adding reserved pasta water a little at a time until the sauce clings evenly to the pasta.

8. Brighten the sauce:
Remove the skillet from the heat. Stir in the lemon juice, remaining parsley, and remaining Parmesan until evenly distributed.

9. Rest briefly:
Let the pasta stand for 2 minutes so the rigatoni absorbs a little sauce while remaining glossy and saucy.

10. Finish and serve:
Divide the rigatoni among bowls. Spoon extra roasted peppers, olives, and capers from the skillet over each serving, then finish with the crisp lemon-Parmesan breadcrumbs.

Helpful Tips to Perfect This Recipe

• Let the anchovies dissolve: They should melt almost completely into the warm olive oil. They add deep savory flavor rather than an obvious fish taste.
• Drain the peppers well: Excess packing liquid can dilute the tomato sauce. Pat especially wet roasted peppers lightly before slicing.
• Taste before adding salt: Anchovies, olives, capers, Parmesan, and pasta water already bring plenty of seasoning, so the sauce may not need the full amount.
• Add the breadcrumbs at serving: Keep the lemon-Parmesan crumbs separate until the pasta reaches the bowl so their golden crunch stays intact.