I asked my kiddos to help me out a bit on blog posts. I know I won’t be feeling good before long so when they asked if there was something they could do to help, I said, “Write a blog post for me”. I know you all understand if I skip a day but I also don’t want to if I don’t have to. Plus, I know they really want to help and this gives them something to do. Plus, it’s a good way for me to remind you of who is who in the family.
My son Buck sent me two posts already. Today, even though I’m not sick yet, I’m sharing a post from him.
Today’s post comes from my son Buck. (His real name is Kasjen-named after his great grandpa) He’s a Dad to three great kids. He has shared custody but has the kids a lot. Buck has always been the cook in his house and is a talented cook. I’ll happily eat anything he makes. Today he is sharing a recipe…
Well, this recipe unconventionally came into my possession, but it’s delicious nonetheless. No, it wasn’t my Christmas present but when you love cooking and your girlfriend buys every cookbook she sees….something is bound to happen. She’s got a 70’s house, a huge kitchen, and way more cabinet space than she’d ever need, so she took the cabinet doors off of one section and decorated it with cookbooks and vintage Pyrex, lots of cow and horse figurines sprinkled in wherever possible. Plus, a stack of cookbooks. This one caught my eye and I immediately flipped to “Dads one pan Friday night pasta”. (You can find the cookbook HERE.)
I hate dishes, so the one pan thing got me immediately. Also, looking through her other recipes, it made me feel like she cooks exactly like I do. When reading through a recipe I’d think in my head, “needs olives” and the next step is to add olives.
Here’s the recipe:
1 pound angel hair pasta
1/2 cup virgin olive oil
1 Tablespoon Dried Basil
2 teaspoons dried oregano
1 teaspoon Dried Parsley
1 teaspoon Dried dill
1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/2 cup kalamata olive
1/3 cup oil-packed sun-dried tomatoes
2 tablespoons chopped pickled pepperoncini
16 oz mozzarella cheese
1 cup Havarti cheese
3-4 colored peppers
10-12 slices of pepperoni
1/2 cup parmesan cheese plus more for serving
torn fresh basil leaves for topping.
Preheat oven to 375
Put dry pasta in a 9 x 13 baking dish. add olive oil, spices, olives, sun-dried tomatoes and pepperoncini. Use your hands to toss ingredients.
Add three cups of water and toss once more. Adde mozzerella, havarti in a single layer. Add bell peppers and pepperoni. Sprinkle with parmesan.
Bake for 45 to 50 minutes or until the pasta has absorbed the water, the cheese has melted and the peppers are slightly charred. If there is grease on top, blot that away with a paper towel.
Server pasta hot with fresh basil and extra parmesan.
The picture in the cookbook sure looked good.
It’s not really a cheap dish, but I did dial it down a little bit. I did spring for the Kalamata olives (they’re delicious) I swapped the pickled pepperoncini for canned green chillis and Havarti for Gouda cheese.
I couldn’t help but mix it up a bit at 55 minutes, I also threw in a handful of spinach under the cheese. I left this in for another 10 to get everything toasty. This is also the first time I’ve cooked with dry pasta (makes me nervous it will come out half-cooked) but this was perfect.
The recipe was a hit. I plan on making it again. I might be tempted to add some cooked chicken next time.
Thanks so much for sharing the recipe. It looks great!!