Lunch or Dinner (great as leftovers!)
About this Recipe
This dish sits at the intersection of comforting pasta dish and addictive pizza! It’s less of a recipe than a template for whatever ingredients you have on hand, and how you generally like to top your pizza. I like pepperoni, fresh peppers and mushrooms, and of course mozzarella cheese – but you can sub in sausage or ground beef (just saute along with the onions and tomatoes), or chopped up roasted red peppers and marinated mushrooms to make this a truly pantry-friendly meal. (You can even chop up cheese sticks if you don’t have any other cheese on hand.) The herbs in the tangy tomato paste dressing give it that pizza sauce flavor without a heavy tomato sauce.
Eat it warm or cold (just like pizza), for lunch or dinner – this “everything pizza” pasta keeps well in the fridge for a few days and makes great leftovers. You can even continue to add more “toppings” to freshen it up each time you eat it.
1 pound pasta (pick a fun shape like rotini, gemelli, or radiatori)
- 4 tablespoon olive oil, divided
1 large onion, chopped
- 1 teaspoon kosher salt
1 can diced tomatoes8 ounces fresh mozzarella, cubed (or baby mozzarella balls “ciliegine”)
Toppings of choice, as much or as little as you like, such as: 1 cup chopped mushrooms, 1 chopped bell pepper,
2 tablespoons red wine vinegar
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon onion powder
1/2 teaspoon garlic powder
Salt & pepper to taste