Ingredients 8 Number of Servings
1 box Barilla Spaghetti
1 sweet Vidalia onion, julienne
4 red bell peppers seeded and julienned
7 Tbsp extra virgin olive oil, divided
2 pints cherry tomatoes
12 leaves basil, chopped
1 cup Saputo Mozzarellissima, diced ½ inch cubes
1 cup Saputo shredded Romano cheese
TT Sea salt and black pepper
Turn the oven on to 450⁰F. Place tomatoes on a baking pan, drizzle with 1 tbsp. extra virgin olive oil, salt and pepper and bake for 12 minutes. Set aside.
Place a pot of water to boil and cook Barilla Spaghetti al dente according to package directions. Meanwhile in a skillet, sauté onion with 2 tbsp. olive oil for 3-4 minutes over medium heat. Add bell peppers, salt and pepper and sauté for five minutes over medium heat. Add three cups of boiling cooking water, cook for five minutes over high heat.
- Let cool down, process in the blender until smooth, add back to the skillet. Drain the pasta, toss with the pepper sauce and remaining extra virgin olive oil. If the sauce gets too dry, add a bit of reserved pasta water.
- Turn the head off, fold in the baked tomatoes, stir in Saputo cheeses and basil, serve immediately.