Sunday, June 12, 2011

Roasted Pepper, Caper, and Mozzarella Pasta

My  hubby loves roasted peppers. I'm not a huge fan, so I don't often think to make them. But when I saw this roasted pepper with capers salad last week on Smitten Kitchen, I knew I had to make it. I changed it up a little by turning the salad into a pasta that is great warm or room temperature. I served this with healthy turkey meatballs and a fresh arugula salad. My Italian pasta and pepper loving hubby loved this dinner and couldn't stop raving about it. Actually we all loved it. Our 3 year old especially. She kept asking for more caramels (capers).

Roasting the peppers makes them oh so sweet and the peels slip right off. What a perfect way to use up Summer peppers.  This would be a perfect dish to pack in your next picnic basket.

Roasted Pepper, Caper, and Mozzarella Pasta
Printer Friendly Recipe
Serves 4-6


6 bell peppers
1/4 cup red wine vinegar
1 clove garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
2 tablespoons capers, drained
2 tablespoons flat-leaf parsley, chopped (optional)
8 oz mini mozzarella balls (the fresh kind in the water)
1/2 lb pasta, cooked in salted water and drained


Roast the peppers: Preheat the oven to 400 degrees. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour, using tongs to rotate them 1/4 of the way, rotisserie-style, every 15 minutes. It’s safer to extend the cooking time than shorten it, as the skins will only come off easily if they’re fully cooked.
Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins. Remove seeds and slice sections of pepper into 1/4-inch wide strips.
Toss peppers with red wine vinegar, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.
Pour cooked pasta into a large bowl. Toss in pepper mixture. Adjust seasonings, adding salt, freshly ground black pepper or additional vinegar, to taste. Arrange mozzarella and capers on top and sprinkle with parsley.

adapted from Smitten Kitchen recipe



22 comments:

  1. This looks so good. I'm always looking for ways to use those tiny mozzerella balls, they're so darn cute! Love the colors.

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  2. Super puuurrrrffffeeeeecccttttttt pasta meal .... love the colorful charred peppers :) Yummmm

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  3. HI there. I am a friend and follower of ValSoCal and I saw your adorable guest post so I wanted to come by and say hello. I love your blog and your recipes. I am your newest follower. You can find me over at www.bouffeebambini.blogspot.com

    Nice to meet you:)

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  4. I am not a huge fan of roasted peppers but I do like it in pasta. Looks yummy!

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  5. Those peppers look divine, I really enjoy roasted veggies, I think it brings out all their vibrant colors and flavours.

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  6. I am saving this! LOOKS delicious!

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  7. Looks yummy! I love capers and mozzarella.

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  8. That looks delicious!! Beautiful colors!

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  9. I love bell peppers, but have never roasted them~delicious! This dish looks so flavorful and healthy.

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  10. Oh my this look absolutely delicious and amazing! Perfect for summertime and all the upcoming BBQ's to be had. Bookmarked!

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  11. Wow, I was about 30 before I developed a taste for capers!
    I'll give this one a go - thank you.

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  12. i'm so glad you did this! i saw the same recipe on smitten kitchen and have been wanting to try it with pasta. looks so yummy, and your pictures are gorgeous!

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  13. Fantastic looking recipe and I cannot wait to try it. Enjoy your blog. Great pictures.

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  14. I saw the salad on smittenkitchen and immediately wanted to try it..I think this is going to definitely put that into action! Love the idea of topping it on pasta!

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  15. That looks delicious! I have some peppers growing outside right now...want to try this one. Your foodie pics are so good! Thanks for the visit today. :)

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  16. Anonymous8:09 PM

    That looks absolutely beautiful and like something I would LOVE! I would love to participate Friday. Sometimes I forget, so I do greatly appreciate you letting me know. Thanks!
    -Lilianna Grace @ Lavender Clouds

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  17. That looks so pretty. You captured the color of the peppers and the aluminum foil perfectly. I'm surprised your daughter like capers, when I was a little bunny I didn't care for those little things.

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  18. Yum! What a great way to use peppers! I love how pretty this dish is. Thanks for sharing.

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  19. This is a perfect Summer dish!!! YUM

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  20. I just came across your site today through Best of the Blogosphere and am so pleased that I did. These pictures are spectacular. Roasted peppers are one of my favorite veggies. In the summer, I 'roast' them on the grill to keep my kitchen cool. This will be a great summer dish. Bookmarking it to make soon!

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  21. I love pasta. And the colors are making me hungry :D Yumm

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  22. This screams summer to me. Always looking for these kind of recipes for this time of year. I'll be giving this one a try for sure.

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