Hi friends, hope you all had a relaxing and fun Easter break!
I felt like starting this week with a meat free recipe and here is my baked vegetarian pasta – both orecchiette and olive pasta sauce courtesy of Barilla.
This baked pasta was a twist to spaghetti alla puttanesca. The twists were I have substituted the pasta from spaghetti to orecchiette, anchovies were omitted and topped with melted cheese. I felt like I haven’t made baked pasta for ages! Oh how I missed the gooey melted cheese! I love how olive and capers have the cut-through effect on the decadence melted cheese.
In a medium-sized pot, add olive oil.When the olive oil is hot, saute garlic and chili over low heat until aromatic.
Add kalamata olives, capers and the olive pasta sauce (be careful of the splattering!). Cook the sauce until heated through. Season with sugar and set the sauce aside. (Note- I didn't add any salt to the sauce as there's salt content in capers and olives).
Cook the orecchiette according to packet instructions. I used the Barilla brand and the recommended cooking time was 12 minutes, but I undercooked the pasta by a minute. Drained.
Toss the cooked orecchiette in the pasta sauce. Transfer the pasta to a baking dish - I used a lightly greased 24cm Le Creuset Pie Dish.
Sprinkle cheese on top; arrange mini asparagus on top of the cheese, followed by a light sprinkling of cheese.
Melt the cheese under a broiler. Serve immediately.