We LOVE pasta. Now, when we don’t have the time to make fresh pasta at home, it never hurts to use some dry pasta instead! And with its versatility, pasta can be made with whatever you have in the kitchen! Create a balance of flavors that blend with each other and shine through the dish. We don’t eat pasta all the time, but when we do, we like to get creative.
This recipe was created on the fly one night when Josh was hungry and in need of a delicious, quick meal. We had a few ingredients in the fridge, but there were things we always had like olives, capers, cheese, chilis, garlic and limes. With that, we decided to go for a creamy and tangy that hit your whole palette! What made a difference were the grape tomatoes that I usually use for my raw bowls and a couple of small red bell peppers from the garden.
