Pappardella with Mozzarella, Grilled Peppers and Olives

Categories: Casseroles- One Dish Meals- Stir Fry

Ingredients

• kosher salt
• 6 oz. dried pappardelle or other wide pasta
• 3 or 4 jarred, roasted red and yellow bell peppers
• 3 Tbsp. extra-virgin olive oil, divided use, plus more for drizzling
• 1 Tbsp. capers
• 2 anchovy filets, optional
• leaves from 4 stems flat-leaf parsley
• 1/2 lemon
• freshly ground black pepper
• 1 Tbsp. unsalted butter
• 6 Tbsp. fresh plain bread crumbs (may substitute cornbread crumbs)
• 8 oz. fresh mozzarella, drained
• handful pitted black olives

Directions

1. Bring a pot of water to a boil over medium-high heat. Add a generous pinch of salt and then the pasta; cook according to the packager directions.
2. Meanwhile, place a grill pan over medium-high heat. Rinse the peppers under cold running water, then add to the pan and cook for few minutes until sizzling and a few more char marks have appeared. Transfer to a heat-safe bowl, along with any pan juices.
3. Rinse the capers and the anchovies, if using; add to the bowl, mashing the latter slightly with your fingers as you work. Chop the parsley leaves and add to the bowl, along with the remaining 2 tablespoons of oil. Squeeze in the juice of the 1/2 lemon. Use a fork to whisk vigorously, then season generously with pepper.
4. Melt the butter in a separate small skillet over medium heat. Stir in the breads crumbs until well coated; cook for a dew minutes, just until golden brown. Cut the mozzarella into smallish bite-size chunks and reserve. Cut the olives into thin slices; add to the bowl.
5. Drain the pasta and add to the bowl, then immediately add the mozzarella; toss to incorporate. Divide between individual wide, shallow bowls. Top each portion with the toasted bread crumbs, then drizzle with a little more oil. Serve warm.

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