Fusilli with Salami, Roast tomatoes and Mozzarella

    1 hour

    Mmmm! Roast vegies with salami and melting mozzarella. I saw this originally in a masterchef magazine but i altered it to my taste. Hope you like it!

    Hawaii, United States
    1 person made this

    Serves: 6 

    • 3 Large capsicums, halved
    • 500g grape tomatoes
    • 2 red onions, each cut into 8 wedges
    • 5 peeled garlic cloves
    • 500g fusilli or penne
    • 100g sliced sopressa salami, quatered
    • 1/3 cup olive oil
    • 1 long red chilli, halved and seeded
    • 2 Tbs red wine vinegar
    • 200g torn bocconcini

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Preheat oven to 220C. Pour oil into a large roasting pan. Top with capsicum, onion, garlic and chilli. Drizzle with vinegar then toss.
    2. Put into oven for 10 minutes. Then put the tomatoes in and coat. Put in oven for a further 10 minutes. Meanwhile cook pasta according to packet. Drain.
    3. Remove skin from capsicum and chilli. Mash garlic in a bowl. Add capsicum and chilli. Shred. Put back on tray.
    4. Toss pasta with everything on tray. Then add bocconcini and salami. Serve.

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