Here you get a hearty and herb-infused dish that’s best paired with buttery-crisp garlic bread, a large fresh mesclun salad, and a carafe of your favorite “house” red. Don’t forget the checkered tablecloth to set the mood!
Serves 4
Ingredients
• 1 pound fresh mozzarella cheese or smoked fresh mozzarella, cut into 1⁄2-inch cubes
• 3 tablespoons olive oil, divided
• 1⁄2 cup mixed chopped fresh herbs, such as parsley, chives, oregano, mint, etc.
• Pinch of crushed red pepper flakes
• 1 teaspoon red or white wine vinegar
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped garlic (about 3 cloves)
• 2 cups onions, sliced
• 3 cups mixed bell peppers, sliced
• 2 cups store-bought or homemade tomato sauce
• 1⁄2 box (1⁄2 pound) ziti, cooked al dente
• 1 tablespoon unsalted butter
• 1⁄4 cup grated Parmesan cheese
1. Combine the mozzarella, 1 tablespoon of olive oil, the herbs, pepper flakes, vinegar, salt, and pepper. Marinate at room temperature for 30 minutes.
2. Combine remaining oil with chopped garlic. Heat a large skillet over high heat, and bring a pot of water to a boil to reheat the pasta. Add the garlic oil to the pan, sizzle 10 seconds until the garlic turns white, and add the onions and peppers. Cook, stirring occasionally, until the onions are translucent. Add the tomato sauce, and lower flame to a simmer.
3. Dip the pasta in boiling water to reheat; transfer hot pasta to the sauce, allowing some of the pasta water to drip into the sauce and thin it. Season to taste with salt and pepper. Remove from heat.
4. Toss with marinated mozzarella, butter, and Parmesan.
