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.