This pasta dish was so delicious! I was a little nervous making it because I had so many random ingredients. I had some leftover foods from a catering gig and some other food from my fridge. I wanted to make food for the weekend and I kept thinking what can I do with some of this food I already have without having to go to the store. When you cook for a living, you live at the store. The last place I want to go is a grocery store just for food for the weekend.
Leftover from the catering gig, I had, garlic stuffed olives and kalamata olives that I put in the food processor and made an olive tapenade. I had a box of rotini pasta (the corkscrew pasta), a red bell pepper and some blue cheese crumbles. I was going to lie and say I had prosciutto but I didn’t have any prosciutto. What I had was a lot of bacon that I had picked up on sale somewhere along the way. I had some turkey peperoni that I keep around for my daughter to snack on too. So. I used some bacon and turkey peperoni. The bacon is similar to prosciutto except it’s smoked so it added a nice smokey layer of flavor to the dish!
- 1 lb. box Rotini Pasta
- 6-8 kalamata olives
- 6-8 garlic stuffed olives
- 1/2 red bell pepper
- 1 bay leaf
- olive oil
- 1 16 oz can of crushed tomoatoes
- 4 slices of bacon
- handful of turkey peperoni
- 1/2 cup of blue cheese crumbles
- boil water for pasta. heat a large pan over medium high heat. slice bacon into bite size pieces and add to pan. roughly chop peperoni and add to pan. mix together and let brown. (once bacon and peperoni are browned and crispy remove to a paper towel).
- in the meantime, add olives, red bell pepper and bay leaf to food processor. slowly pour in olive oil (about a 1/2 cup) and puree.
- turn the heat down to low and add olive puree to pan. pour in can of crushed tomatoes and let simmer together for about 15 minutes. once pasta is cooked drain and add it to the sauce. coat pasta with sauce. add bacon, peperoni and blue cheese and toss together.
Now plate it up and Enjoy!