Prepare the rigatoni or paccheri pasta according to the instructions on the package in a large pot.
Rinse, strain, and set aside.
At the same time, add the olive oil to a pan over medium-high heat.
Once heated, add the garlic, tomatoes, olives, and capers.
Place the lid on top and allow them to roast for 10 minutes.
Add the salt, cracked black pepper, and red chili flakes, and cook for another 5 minutes.
Transfer the pasta into the large pan with the tomatoes, olives, and capers.
Mix to combine and then pour into a pasta dish.
Add the sliced of smoked mozzarella to the pasta and allow to rest for a couple of minutes for the cheese to melt.
Stir the pasta to combine the melted cheese.
Next add the fresh basil and mixing again slightly.
Enjoy this dish with some extra red chili flakes!
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Notes
Notes Swap the olive oil for butter or an infused oil for extra flavor! You can substitute the fresh mozzarella cheese for any melty cheese of your choice- even make this vegan by using some creamy cashew cheese or dairy-free mozzarella. Customize this pasta by roasting some other delicious vegetables with the tomatoes- who says you can’t add red onion or zucchini? Swap the rigatoni or paccheri for your preferred pasta shape OR use gluten-free pasta! Store the pasta in the fridge for 4 – 5 days, and reheat to serve!