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Fusili with Red Peppers, Goat Cheese, and Basil


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Fusili with Red Peppers, Goat Cheese, and Basil


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Fusili with Red Peppers, Goat Cheese, and Basil

I hope you enjoy this recipe for Fusilli with Red Pepper, Goat Cheese and Basil which is just perfect for a dairy day of Chanukah.


  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min




  • 1 pound fusili, or other twisted pasta
  • 1/2 cup extra-virgin olive oil, divided
  • 15 garlic cloves, thinly sliced
  • 1/2 teaspoon hot red pepper flakes
  • 2 medium red bell peppers, seeds and ribs discarded, cut into thin matchsticks
  • 1 medium red onion, quartered lengthwise, then cut crosswise into thin slices
  • 1 cup pitted and coarsely chopped Kalamata olives
  • 1 cup coarsely chopped fresh basil
  • 1/4 cup vinegar brine drained from Kalamata olives
  • 2 tablespoons unsalted butter
  • 1/4 pound rindless goat cheese, crumbled
  • Kosher salt and freshly ground black pepper to taste


1. Bring a large pot of lightly salted water to a boil over high heat.

2. Meanwhile, combine 1/4 cup of oil with the garlic and red pepper flakes in a large skillet. Cook over low heat until the garlic is golden brown, about 10 minutes. Add the red bell peppers and onion and cook, stirring often, until the vegetables wilt, about 10 minutes longer. Remove from the heat and cover to keep warm.

3. Add the fusili to the water and cook until al dente, about 8 minutes. Scoop out and reserve 1/2 cup of the cooking water. Drain the pasta and return to the cooking pot.

4. Add the reserved vegetables, olives, basil, and butter to the pasta. Mix, adding enough of the reserved pasta water to make a light sauce. Add the goat cheese and mix again. Season with salt and pepper. Serve hot.

Recipe: courtesy of Jeff Nathan’s Family Suppers.

About Alison and Jeff Nathan


Chef Jeff Nathan is the executive chef of The Abigael’s Group, which includes Abigael’s on Broadway and the Green Tea Lounge. He is also the author of two popular cookbooks, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers. At his restaurants, and on his acclaimed public television series, New Jewish Cuisine, Chef Nathan emphasizes the flavors of modern America while strictly observing the laws of kashrut. Along with his wife Alison, Chef Nathan is setting a new standard for kosher cooking with his innovative dishes and creative presentations. Find out more at Abigaels.com




3 Responses to Fusili with Red Peppers, Goat Cheese, and Basil

  1. avatar says: Rhonda

    Is there anything to substitute for the hot and spicy
    Garlic especially

    • Just leave it out, I can’t do spicy so I just would saute the garlic alone. Think I’ll make this tomorrow night for dinner with a salad. Sounds good and I have all the ingredients.

    • avatar says: Alison

      Hi Rhonda & Judith, If the garlic was just a small amount in the recipe, I’d agree with leaving it out. But since it is such an integral part of the flavoring to this dish, try substituting about 1/3 cup thinly sliced parsnip. The slow pan roasting of garlic or parsnips in the olive oil brings out their natural sweetness and eliminates the hot & bitter you may be thinking of. To limit the heat of the red pepper flakes, use less or omit them and adjust the flavor with fresh ground black pepper to your liking just before serving. Enjoy!

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