Italian Roasted Romesco Pasta

   This is my current favorite pasta dish. It’s the dish I make when I want to impress a larger crowd with a homemade pasta recipe. I want to eat it on repeat, it's so delicious! The best part besides its fresh healthy nature is that it comes together in around 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, torn basil and fresh mozzarella you'll be in pasta heaven. My new favorite way to enjoy it that levels it up even more is with toasted Italian breadcrumbs on top.   

Ingredients:

• 1 lb of pasta (here I used brown rice quinoa pasta). 
• 2 red bell peppers
• 1 orange bell pepper
• 1 Vidalia onion 
• 1 head of garlic
• 2 beef tomatoes
• 1 small pint of cherry tomatoes
• 1-1/2 ball of mozzarella or the pearls. 
• 6 oz of Parmesan cheese shredded. 
• 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.  
• Salt & Pepper to taste. 
• Garlic powder. 
• 1/2 cup of Italian Panko breadcrumbs. 

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. Place halved cherry tomatoes onto baking sheet. 
6. You’re going to roast the head of garlic along with the other veggies. To prepare it, carefully cut off only the tops of the garlic head, leaving the head in tact. No need to peel it all. Place in a hand sized square of aluminum foil, drizzle with olive oil and salt, then fold up mostly sealed. Place on baking sheet in the corner. 
7. Sprinkle all the tomatoes and veggies with extra olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp oregano.
8. Bake for 25-30 minutes. 
9. Prepare pasta as per the directions on the packaging. If using gluten free Do Not Overcook, shoot for a minute less than the instructions. 
10. 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 ;)
11. Pull tomatoes and veggies out of the oven. 
12. Using a food processor for the sauce, carefully add in the roasted garlic cloves (should be able to squeeze the cloves right out of the head pods (*careful it will be hot), 1 tsp salt, and roasted beef tomatoes. Pulse for 10 second intervals about 5x. You want the garlic to be creamed. 
13. 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. 
14. Toss the sauce with the already, cooked pasta. 
15. Mix with the Parmesan cheese. 
16. Arrange the roasted cherry tomatoes and roasted onion slices over top of pasta with sauce. 
17. Tear basil leaves and fresh mozzarella over top of pasta dish. 
18. Lastly, if using toasted breadcrumbs top over everything. 

   The rustic flavors of this dish will marry 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.