I think I might have mentioned I lean towards pasta bakes rather than stove top pastas. This particular pasta bake is loaded with Summery red bell pepper or capsicums and has so much flavor. Angel hair pasta gives the dish a lighter feel and the variety of herbs lacing the pasta is phenomenal.At the beginning, the amount of red capsicums might seem to much, but it will cook down and it is the star after all. I halved the recipe adapted from here and still got enough to feed six. To render it vegetarian, just skip the final addition of pepperoni to the surface.
250g angel hair pasta
1/4 cup olive oil
1 1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp dried dill
1/2 tsp crushed red pepper
1/2 tsp pepper
1/4 tsp salt
1/4 cup kalamata olives, chopped
1/4 cup oil packed sun-dried tomatoes, drained and chopped1
1 1/2 cups mozzarella cheese, shredded
2-3 red capsicums, sliced
1/2 cup parmesan cheese, freshly grated
Preheat the oven to 375F.
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain well.
While the water comes to a boil add to a 9 x 13 inch baking dish the olive oil, dried basil, dried parsley, dried oregano, dried dill, crushed red pepper, salt and pepper.
To the same baking dish add the pasta, olives, sun-dried tomatoes and toss well until all the ingredients are evenly distributed.
Drizzle the pasta with a little of the reserved oil from the sun-dried tomato jar. Be sure to add more oil to evenly coat all the pasta.
Add the mozzarella cheese and then scatter the sliced red peppers over top. At this point it will seem like there are too many peppers, but this is fine; they will cook down.
If using pepperoni, evenly place them on top. Sprinkle with parmesan and final drizzle of olive oil.
Bake in the preheated oven for 45 to 60 minutes or until the top is browned and the peppers have softened. Remove from the oven and garnish with fresh basil and more parmesan if desired.