Adapted from Simply Healthy Food
Prep time: 15 minutes
Baking time: 20 minutes
Serves 4
Ingredients
2 tbsp extra virgin olive oil
1 sweet red pepper, seeded and thinly sliced
1 onion, thinly sliced
1-2 cups sliced cremini mushrooms
2 cloves garlic, minced
1-2 tsp red chili pepper flakes
1 14 oz/400g can diced tomatoes
5 oz/150 g penne (or any other short tubular pasta), I used multigrain
1 smoked chorizo sausage, sliced
1 tbsp capers, rinsed ( really was in the mood for anchovies, but didn't have any on hand)
1 slice bread (I used multigrain)
2 tbsp fresh rosemary, chopped
1 oz/30 g freshly grated parmesan cheese
Salt & pepper, to taste
Directions
1. Preheat the oven to 400°F/200°C
2. In the meantime, boil pasta in water with 1 tbsp salt. It should be al dente (about 7-8 minutes)
3. In a large skillet, heat the oil over medium high heat and saute the onions, peppers and mushrooms until they are soft and golden (about 5 minutes). Add the garlic, chili pepper flakes, tomatoes (with the juice), capers and chorizo. Toss and cook for an additional 3-4 minutes.
4. In a food processor, pulse (just to combine) the bread, chopped rosemary, cheese and some salt and pepper.
5. Choose a shallow oven-proof baking dish ( you want the pasta mixture to be spread out so that the surface area is large. My favorite part of any baked pasta is the crispy crust). The pasta should be no more than 2 inches deep (1 inch is even better in my house). Sprinkle lots of the breadcrumb mixture on top and bake for 20 minutes.
6. Serve with extra grated parmesan cheese and a spritz of good extra virgin olive oil.
Related links: South Beach Diet Food and Drink Recipes Pasta
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