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Summer Pasta with Veggies and Marinated Mozzarella

pasta

This is a very quick, seasonal meal and I get to proclaim that orecchiette is my favorite pasta type ever. Some say ‘little ears’ but I think they look like little UFOs! We used a combination of two tomatoes from the garden and one heirloom local tomato procured elsewhere. I like using orecchiette here, as it is about the same size and shape as all the chopped vegetables.

The sauce is super quick, just tomatoes, veggies, olive oil and a little balsamic vinegar. You can marinate your own mozzarella balls or just buy the already-marinated ones. They will melt into the sauce and you will like it.

Summer Pasta with Veggies and Marinated Mozzarella
12 oz Orecchiette Pasta
2 tbsp + more olive oil
1/2 white onion, chopped
3 cloves garlic, minced
2 yellow, orange or red bell peppers
1 tbsp balsamic vinegar
3-4 tomatoes (heirloom or garden fresh are great!)
1 tbsp capers
2 tbsp basil, chopped
10 small marinated, fresh mozzarella balls (Boccini), halved
salt & pepper to taste

Start your pasta water (get it boiling). Cut the bell peppers in half and remove the cores and seeds. Push down flat on a foil covered baking sheet and stick under the broiler to roast. Let the skins get all blackened.

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Put them in a plastic or paper bag and let steam for a few minutes. Peel and chop. Set aside.

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Add about 1 tablespoon of olive oil to a large pan and saute the onion for 7-8 minutes. You want them soft and with a little color. Then add the garlic and saute for a minute or so more. You can cook the pasta about now.

pasta

Chop up the tomatoes and toss in a bowl with a little more olive oil, the capers and the balsamic. Give it a little salt and pepper. You could seriously just eat this with a spoon now, but if you add it to the pasta, it will be even better.

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Add the chopped, roasted bell peppers to the pan with the onions, along with the tomato mixture. Toss a bit to mix.

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When the pasta is done, add it to the pan and toss. You only want the tomoatoes in the hot pan for a few minutes, so plan when your pasta is done accordingly. Taste and adjust salt and pepper.

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Add the basil, mix and pour the pasta out into a serving bowl.

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Add the halved mozzarella balls, toss again and serve.

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So simple and tasty for Summer — or, the end of Summer.

3 comments to Summer Pasta with Veggies and Marinated Mozzarella

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