Crispy Pasta Cake with Red Pepper and Mozzarella Salad
Salt, for pasta water
1 pound angel hair pasta
1 teaspoon plus 1/4 cup olive oil
Red Pepper and Mozzarella Salad, recipe follows
Preheat oven to 200 degrees F.
Add pasta to a large pot of boiling salted water and cook for 2 minutes less then package says. Drain and pour cool water over the top. Drain well and toss with 1 teaspoon olive oil.
In a nonstick saute pan, heat 1/4 cup olive oil; when hot, add 1/4 of the pasta and spread evenly in the pan. Turn heat down to medium and cook until brown on the bottom. Carefully turn over and continue cooking until brown on other side. Remove with a slotted spoon to plate and keep warm in the oven. Continue with other 3 batches, adding more olive oil as needed.
Divide crispy pasta among 4 plates and top with some Red Pepper and Mozzarella Salad.
9 cups loosely packed baby spinach
8 cups mixed young green lettuces
3/4 cup jarred roasted red peppers, cut into bite-size pieces
1 1/2 cups diced fresh mozzarella (1/2-inch dice)
About 1/2 cup your favorite salad dressing
Recipe courtesy of Michael Chiarello
Recipe courtesy of Rachael Ray