Prep 15 mins
Cook 15 mins
There are actually many variations you can create with this recipe, but this is the version I always come back to. I used to always make this with my leftover homemade tomato sauce, but we enjoyed it so much, I had to make it more often with store-bought sauce. It is like making a pizza with pasta, instead of dough, so you know the possibilities are endless.
- 12 ounces ditali pasta
- 1 tablespoon butter
- 2 tablespoons olive oil
- 3 whole scallions, thinly sliced
- 1 large garlic clove, minced
- 1 teaspoon salt
- 1⁄4 teaspoon red pepper flakes
- 1 teaspoon oregano, dried
- 1⁄4 teaspoon black pepper
- 2 (2 1/4 ounce) cans black olives, sliced
- 1 (13 1/4 ounce) can mushroom stems and pieces
- 1 (26 ounce) jar spaghetti sauce
- 2 cups mozzarella cheese, shredded
- Preheat broiler.
- Cook ditali al dente in boiling, salted water according to package directions. Drain well.
- Meanwhile, in a 12-inch heavy skillet, heat butter and olive oil. Saute scallion and garlic until golden. Add drained dital to pan and turn to coat well. Cook for another 3 minutes until pasta is golden also.
- Add salt, peppers, and oregano and stir to combine. Add drained olives and drained mushrooms.
- Pour in spaghetti sauce and stir until well combined.
- Tranfer to a shallow baking pan (such as a jelly roll pan) and spread out into an even layer. Evenly distrubute shredded mozzarella over the top.
- Watching carefully, broil for about 5 minutes, until cheese is melted and nicely browned. To serve, use spatula.
Such a wonderful yet simple recipe. We used rigatoni pasta, omitted the black olives, used Recipe #255242, added cheddar cheese, and now we're pleasantly stuffed. Thanks for a great twist on pizza. :)