This was such a delightful weekend – we had absolutely nothing to do! After the craziness of the holiday season we look forward to a time when schedules are much more relaxed and the most pressing decision is what’s for supper? This was another go to the pantry and fridge and see what’s available suppers! Sometimes those are the best kind! Penne pasta, walnuts, sun-dried tomatoes, croutons, red onion and red pepper flakes from the pantry; an orange pepper, pepperoni and mozzarella cheese from the fridge. Ritchey declared this one of my best pasta dishes ever!
- 3/4 pound penne pasta
- olive oil
- 1 large red onion, thinly sliced
- 1 orange pepper, thinly sliced
- 2 cloves garlic, chopped
- 30 pepperoni
- 1 cup of walnuts, roughly chopped
- 1 cup of sun-dried tomatoes
- pinch of red pepper flakes, or more
- 1/4 pound mozzarella cheese, shredded
- 1 cup croutons, crushed
Bring a large pan of water to boil. Add a handful of salt and the pasta – cook according to package directions. In a large skillet over medium-high heat, drizzle olive oil. Add onions and saute about five minutes. Add pepper and garlic and saute for an additional two minutes. Add the pepperoni, walnuts, sun-dried tomatoes and red pepper flakes and cook an additional two or three minutes. Mix well. Remove from heat. Stir in the pasta and parsley. Top with mozzarella cheese and croutons. Put under the broiler for just a few minutes – until cheese melts. Enjoy!