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Orechiette with Sweet Peppers and Goat Cheese

Olive Oil and Vinegar Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

40 minutes


4 people


  • 4 oz. goat cheese
  • Kosher salt and freshly ground black pepper to taste
  • 1 pound orecchiette pasta (ear shape)
  • 2 tablespoons Sherry Reserva Vinegar
  • 2 tablespoons Basil Olive Oil, plus more for drizzling
  • 1 red bell pepper, cored, seeded, and cut into thin strips
  • 1 yellow bell pepper, cored, seeded and cut into thin strips


  • Add the goat cheese to the pasta and toss for about 2 minutes and then pour into a warm serving bowl.
  • Place pepper mixture into a food processor and finely chop. With the motor running, drizzle in oil until you've reached a smooth consistency. Transfer mixture into a large bowl.
  • Cook the pasta until tender yet al dente, about 6-8 minutes. Drain the pasta well and add to the sweet pepper puree.
  • Adjust the seasonings and set aside to cool.
  • Add the sherry vinegar, salt, and pepper, reduce the heat to medium, and continue to cook for 5-7 minutes or until the peppers are tender.
  • In a 12-14 inch saute pan, heat the 2 tablespoons of Basil Olive Oil over high heat until almost smoking. Add the red and yellow peppers and saute over high heat for 4 minutes until browned at the edges and softened.
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