Italian Roasted Romesco Pasta

   This is my new favorite pasta dish. I want to eat it all day long, it's so delicious! The best part besides its fresh healthy nature is that it comes together in 35 minutes! That's it! Who doesn't want an amazing Italian dinner in a short amount of cooking time. With roasted fruit (tomatoes) and veggies, a peppy red pepper sauce, and torn basil and mozzarella you'll be in pasta heaven.  

Ingredients:

• 1 lb of pasta (here I used brown rice quinoa pasta). 
• 2 red bell peppers
• 1 orange bell pepper
• 1 Vidalia onion 
• 3-4 cloves of garlic
• 2 beef tomatoes
• 1 small pint of cherry tomatoes
• 1/2 ball of mozzarella
• 2 tsp sea salt
• 1 tsp black pepper
• Olive oil, about 1/4 cup
• Fresh Italian herbs, oregano, thyme, rosemary, and basil. Enough basil for tearing over top of pasta. *If you wanted you could use dried herbs minus the basil. If so, use about 1 tsp of each dried herb.  

Directions:

1. Pre-heat oven to 425 degrees F. 
2. On a lipped baking sheet cover with olive oil enough to coat the whole bottom of the pan. 
3. Slice the peppers and beef tomatoes in half, place on baking sheet.
4. Slice onions into slices and lay onto baking sheet as well. 
5. Also, put peeled whole garlic cloves and cherry tomatoes onto baking sheet. 
6. Sprinkle all the tomatoes and veggies with extra olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp oregano.
7. Bake for 25 minutes. 
8. Prepare pasta as per the directions on the packaging. If using gluten free Do Not Overcook, shoot for a minute less than the instructions. 
9. Check tomatoes and veggies in the oven, if the edges are not charred you can put on broil for 1 minute. A light charring really helps with the flavor. Just don't forget and burn them ;)
10. Pull tomatoes and veggies out of the oven. 
11. Using a food processor for the sauce, carefully add in the roasted garlic cloves, 1 tsp salt, and roasted beef tomatoes. Pulse for 10 second intervals about 5x. You want the garlic to be creamed. 
12. Add the halved roasted peppers to the food processor along with 1 tsp fresh rosemary and 1 tsp fresh thyme. Pulse another few times until you've created a beautiful and soft romesco-ish sauce. 
13. Toss the sauce with the already, cooked pasta. 
14. Arrange the roasted cherry tomatoes and roasted onion slices over top of pasta with sauce. 
15. Lastly, tear basil leaves and fresh mozzarella over top of pasta dish. 

   The rustic flavors of this dish will pop in your mouth and wow any guests you may be cooking for. Serve with warm crusty bread and garlic butter, an arugula salad, and a glass of your favorite sparkling wine. Serves 4-6 depending on your portion sizes.