Baked Angel Hair Loaf

Leftover pasta dishes can be a superb baked meal with crispy top for dinner.

Ingredients make 1 loaf

2 tbls extra virgin oil

¼ finely sliced red onion (25 g)

¼ tsp crushed garlic or 1 clove of garlic

1 tbls finely chopped mixed capsicum

136 g Roma tomatoes halved

2 birds nest of angel hair pasta (70 g)

Salt

Pepper

8 finely chopped fresh basil leaves

½ tbls grated Pecorino Toscana

Method

Place water in a saucepan with 1 tsp salt and bring to the boil. Strain the water from the pasta in a colander. Sprinkle in one vegetable stock cube to water for taste. Place angel hair pasta into the boiling water and continue to boil until cooked al dente. Place onion and garlic in a frying pan with the oil over medium heat. Cook until onion is soft. Add capsicum and tomatoes, sauté for approx. 5 minutes while stirring and add the basil. Blend the pasta into the frying pan and stir together. Place the pasta in a serving bowl and drizzle the cheese on top.

Make 1 portion extra for the next day pasta loaf and place in a loaf tin. Sprinkle 150 g shredded on top followed by 100 g bread crumps. Bake in a preheated 180 °C oven for approx. 40 minutes. Serve while hot.

Note: You can use any pasta such as spaghetti instead of angel hair.