Mmm comfort food. For me it’s usually warm, savoury and involves a healthy portion of carbs and cheese. Oh, and it has to be something I can quickly whip up in the kitchen — because there is nothing comforting about spending hours washing/chopping/prepping food. One of my favourite go-to dishes is oven baked pasta. It’s a quick and easy meal that can be modified depending on who I’m feeding (the vegetarian amigo, the one with a gluten intolerance, the vegan etc. etc.) But when it’s just me and my hubby, I like to load this dish with all the good stuff. Always on the hunt for new recipes, I was super excited to hear that Chef David Rocco has teamed up with Barilla on their new Share The Table initiative — yeay for sharing the love of food! I recently tried out his Pasta Al Forno recipe and it was a huge hit at my house so I thought I’d do a little sharing too…
Like most home chefs, I make recipe modifications along the way depending on what I have available in the pantry. For this dish, I decided to test out Barilla’s Gluten-Free Rotini, I didn’t have smoked scamorza cheese laying around so I just added more mozzarella and I LOVE olives and spicy food so I doubled the crushed, dried chili peppers and olives in my version. Bellissimo!
A special thanks to Barilla for sending over a range of their pastas and the recipe inspiration! As always, opinions are my own.
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