Roasted Red Pepper Pasta
I wanted something light and fresh that would double as a comfort dish. Roasted red pepper, fresh tomatoes, spicy salami and fresh cheeses are only a few things that made this pasta some satisfying.
This dish can easily be made vegetarian but the meat eaters in my house would freak if we had more than one meatless meal a week.
What you need:
Really good olive oil
Fresh ball of mozzarella
Block of parm with pieces chipped off
2 vine ripened tomatoes
3 organic red bell peppers
Parsley and basil fresh or dried
Sea salt and cracked pepper
Crushed red pepper
Whole wheat angel hair pasta prepared and drained
Salami of your choice. I got my at whole foods. Presliced stick of spicy salami
Let’s get started!
Preheat oven to 375. Starting with a casserole dish pour olive oil to cover the bottom of the dish. Add in herbs, garlic, crushed red pepper, salt and pepper.
Add in the cooled pasta and toss in the oil. Cover pasta with the mozzarella, tomatoes and red peppers. Top with salami and parmasean. Be sure to put salami on last because you want it to be crispy.
Bake for 45 minutes or until red peppers have roasted down.
Adapted from www.halfbakedharvest.com