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Fusilli with salami, roasted tomatoes and mozzarella
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Whip up a quick and tasty summer pasta straight from the stove.
Ingredients:
  • 80ml (1/3 cup) extra virgin olive oil
  • 3 red capsicums, halved
  • 2 red onions, each cut into 8 wedges
  • 6 cloves garlic, peeled
  • 1 long red chilli, halved, seeded
  • 40.00 ml red wine vinegar
  • 500g grape tomatoes
  • 500g fusilli or short tubular pasta
  • 300g bocconcini, torn
  • 100g sliced sopressa salami, (see note) halved
Instructions:
  • Preheat the oven to 220C. In a large roasting pan, combine capsicums, onions, garlic, and chili with oil and vinegar. Roast for 20 minutes with capsicums skin-side up, then add tomatoes and roast for another 20 minutes until soft. Allow to cool for 10 minutes before serving.
  • Cook the pasta in a large pot of boiling salted water until al dente, about 10 minutes. Drain the pasta.
  • Take out the capsicums and chilli from the pan. Peel off the skins and place them in a bowl with garlic. Mash the garlic with a fork, then shred the capsicums and chilli roughly using two forks.
  • Add the capsicum mixture back to the pan along with the pasta and toss together. Season with salt and allow it to cool for 5 minutes before serving.
  • Sprinkle with bocconcini and salami, then enjoy warm or at room temperature.

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