Pizza Pasta

Ingredients

• 18 oz. spaghetti (a box and a half)
• 1 eggplant
• 1 shallot
• 1.5 cups roasted red bell peppers
• 1 cup pepperoncini peppers
• 1 cup green olives
• 2 cups pepperoni
• 24 oz tomato basil sauce
• 8 oz. mozzarella pearls
• 1/2 cup parmesan
• 1 tsp. all purpose seasoning (I used Nature’s Seasons)
• drizzle of olive oil

Directions

Chop the eggplant into bite sized pieces. Dice the shallot. Add both to a parchment paper lined baking sheet, drizzle with olive oil, and sprinkle with seasoning. Bake at 350 for 30 minutes, tossing halfway through.

Meanwhile, boil the spaghetti to al dente. Mix with tomato basil sauce. (And make sure you add about a 1/2 cup of water and get alllllll that sauce out of the jar.)

Chop the roasted red bell peppers, olives, pepperoncini peppers, and pepperoni.

Add all ingredients into the pot with the pasta and give it a good mix. Transfer to a baking dish.

Sprinkle with parmesan cheese and dot with mozzarella pearls. Bake at 350 for 25 minutes, then broil for 3-5 until the top is golden.

***Serves 6-8

Wine Pairing Suggestion

Badia a Coltibuono Chianti