chad the dad

Pasta with Peppers and Mozzarella

In Recipes on July 23, 2009 at 12:14 am

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My mom’s family got together this last weekend for a summer picnic. Unfortunately, the baby decided to stay awake the entire night before, so we weren’t able to drive the 2 hours to take part. Luckily, my mom has given me the full download of who was there, what cute & funny things the kids did, and most importantly, what food everyone brought.

As usual, there was a ton of food, but one dish stood out above the rest. The entire family is still talking about the salad cousin Sarah brought. Sarah gave me her recipe, and I’m posting it here so you can impress everyone at your next summer gathering. If you’re really ambitious, make your own fresh mozzarella and I guarantee even my family will talk about you for years! If you have any left-over mozzarella, Chow Hound has a tasty & easy recipe for marinated mozz!

Pasta with Peppers and Mozzarella

12 ounces short pasta (such as gemelli or penne; about 4 cups)
1/4 cup olive oil
2 red bell peppers, thinly sliced
2-3 cloves garlic, chopped
2 bunches of basil, thick stems removed (about 6 cups)
12 ounces bocconcini (small balls of fresh mozzarella), cut in half, or fresh mozzarella, cut into bite-size pieces
Kosher salt and pepper

Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water, drain the pasta, and set aside. Wipe out the pot.
Heat the oil in the pasta pot over medium heat. Add the bell peppers and garlic and cook, stirring occasionally, until the peppers are tender, 5 to 7 minutes.
Add the basil, bocconcini, the cooked pasta, the reserved pasta water, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring, until the basil is just wilted, about 1 minute.

I found a similar recipe on Real Simple’s site, which mentions the recipe serves 4. They also use arugula instead of basil. I really like both and think that using half basil & half arugula would be amazing! Buon appetito!

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  1. The center for Health and Healing Onalaska Wi is enjoying this dish and the staff who visited today while we were eating took the recipe with them.

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