- Lucio Russo
Do it yourself Casarecce Campagnola!
Updated: Oct 7, 2021
Gerardo Di Nola Casarecce Pasta (or any other short cut pasta) (1lb)
Fresh Orange Peppers x2, Yellow Peppers x2, Red Peppers x2
Lioni fresh mozzarella (1lb)
Gerardo Di Nola Extra Virgin Olive Oil (EVOO) (6 tablespoons)
1 Medium sized onion
Grated Cheese (2 cups)
Bring 4 quarts of water to a boil in at least a 6 quart pot, then add in your 1lb of Gerardo Di Nola pasta. Cook time depends on personal preference.
Peppers should be roasted on a grill or stove top (cook time depends on preferred cooking temp). Place into container to cool when finished roasting.
Once peppers are cooled to touch, remove skin and seeds, then slice to personal preference.
Prepare Medium onion by peeling and slicing
Dice Lioni fresh mozzarella and place into small bowl for later use.
Drizzle Gerardo Di Nola EVOO into a medium-sized low pan and add in previously prepared sliced onion.
Sauté the sliced onion until golden in color.
Drain Pasta, and place in a large bowl.
Add in roasted peppers, diced fresh Lioni mozzarella, grated cheese, and fresh parsley.
Mix together in bowl.
Serve and enjoy--Bon Appétit!
Check out our Instagram and watch us prepare this mouth-watering dish!