Layered Roasted Pepper Pasta Bake

DISCLAIMER: I do not profess for this dish to have any kind of Italian origin!

And having got that out the way, I can start. So despite the disclaimer above, pasta bake also does not have to be the nasty gloopy mess that it is so often associated with. There are a few things that will really make your pasta bake stand out from the rest. To begin you must use a decent quality pasta that will hold its shape and structure, most supermarkets stock decent Italian brand pasta otherwise go with the luxury own brand range. It may seem like an unnecessary expense but I promise it’s worth it. 

Next, the tomatoes must be decent too. I used ripe cherry tomatoes from my little Turkish shop down the road but you could use really good quality tinned tomatoes too (just one tin would do, though you may need to add some water). Lastly, the olive oil you use really does make a difference. I use an Italian one, I personally prefer the flavour to some of the Greek oils I’ve tried, but it’s up to you. This fed three very hungry people, but I’d say it’s enough for 4 and great as leftovers the next day.

Ingredients

400g Torteglioni

500g cherry tomatoes

200g mozzarella

2 cloves garlic

2 sweet pointed peppers

1 onion

1 chilli

Large handful fresh basil

½ teaspoon dried oregano

Extra Virgin Olive Oil

Brown Sugar (optional)

1 slice (stale) bread

Preheat the oven to 180.

Cut the peppers into long strips, place in an ovenproof dish that you will use for the pasta bake, drizzle with olive oil and put in the oven.

Dice the garlic and chilli finely, dice the onion and halve the tomatoes (if using large tomatoes cut into chunks).Heat a heavy based frying pan and add a good tablespoon of oil, let the oil heat and add the garlic, chilli and onion and turn the heat down low. Cook the onions on a low heat, stirring to ensure they don’t colour, for around 10 minutes and until translucent. 

Add the tomatoes and a teaspoon of brown sugar and continue to cook on a medium heat. After about 5 minutes add the oregano, salt and pepper and allow to simmer for at least another ten minutes. Check the peppers and turn over.

Get a pan of boiling water on the go and add the pasta, cooking for 2 minutes less than the packet instructions. Whilst the pasta is cooking, tear up half the basil and add to the sauce. Take the peppers out the oven, they should have a nice amount of blackening. 

Add a ladleful of the water from the pasta to loosen up the sauce a little, mix around and taste for seasoning and sweetness, if its a bit sharp add some more sugar. Whilst the pasta is cooking and the sauce is bubbling, make your breadcrumbs. I use my mini chopper for this (an amazing piece of equipment) but other methods include crumbling by hand (must be stale/dry for this, if using fresh bread put it in the oven to dry out) or grating. 

Once the pasta is ready, drain and mix with all but 2 ladlefulls of sauce. Remove the peppers from the dish and add a layer of pasta, then a layer of torn mozzarella and half the rest of the basil. Lay the peppers over the top and add the rest of the pasta. Pour over the last bit of sauce then tear over the rest of the mozzerlla and basil before adding the breadcrumbs and drizzling olive oil all over. Put in the oven until breadcrumbs are turning golden and cheese is melting, about 20 minutes.