Crispy Pasta Cake with Red Pepper and Mozzarella Salad

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Little Bitty Bites

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
30 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 30 min
Total:: 55 min

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Directions

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.

Ingredients

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

Just before serving, toss together the spinach, greens, peppers, mozzarella, and dressing. Taste for seasoning. Plate on top of crispy pasta cakes.

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Comments & Reviews

recipe Crispy Pasta Cake with Red Pepper and Mozzarella Salad
Dorn Austin, TX 09-15-2008
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Chow Mein is Easier
Rated: 2 stars out of 5

I made a red wine vinegrette for this and it went very well with the strong flavor of the roasted red peppers. The noodles... however weren't worth the effort. I undercooked the first one and it was very difficult to eat/cut. To do it right, you really do have to get the noodle cake darkish, that way it crumbles and can be eaten. I just think cracking open a container of chow mein would have saved me the time and excessive olive oil use.Read more
recipe Crispy Pasta Cake with Red Pepper and Mozzarella Salad
Anonymous 06-14-2007
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Chewy and dull
Rated: 2 stars out of 5

I found this to be very chewy and cruchy, in a difficult to eat kind of way. The salad did not have too much flavor and the... pasta cake was too oily. If you use an oil based salad dressing the overall effect is too oily. Not too impressed and won't be making it again.Read more
recipe Crispy Pasta Cake with Red Pepper and Mozzarella Salad
Anonymous 03-15-2006
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Pretty good
Rated: 4 stars out of 5

I thought it was good but found it kind of difficult to eat. The spagetti pie was kind of hard to cut.
recipe Crispy Pasta Cake with Red Pepper and Mozzarella Salad
VICTOR Bethpage, NY 10-09-2005
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Norma
Rated: 5 stars out of 5

WOW!! My family really enjojed this recipe. It became our Monday nite special. Stuff it and fold in half and you have a... treat. Thanks Micheal.Read more
recipe Crispy Pasta Cake with Red Pepper and Mozzarella Salad
Anonymous 08-30-2005
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Unique presentation!
Rated: 5 stars out of 5

A unique way to serve up a salad!! A pasta 'plate'! I did not bother keeping them warm. My cold salad when on top of... it. When I make a 'spaghetti' pizza, I prepare the spaghetti & sauce, mix it up; then fry up the spaghetti as Michael did in his recipe. (These I do keep warm!) Then, I add my 'pizza toppings'! U can make these 'pizzas' any size U want - small, med or large!Read more