Grilled Chicken And Sweet Pepper Pasta

• 1 pound rigatoni
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 orange pepper, diced
• 1/4 spanish yellow onion, diced
• 1/4 cup roasted garlic oil
• 10 roasted garlic cloves
• 1 cup fresh bucatini mozzarella, cut in half
• 1 cup fresh basil, chiffonade  
• 2 tablespoons butter
• Maldon sea salt
• Freshly cracked black pepper

‍

1. Fill a large pot of water and bring to a rolling boil. Then add kosher salt and drop in pasta. Cook for 8 minutes and drain. Do not rinse. This will wash off the starch which helps the sauce stick to the pasta and gives a better mouth feel.
2. While waiting for water to boil, heat a large sauté pan on medium heat. When  hot add the garlic oil then add the onions. Sauté the onions until soft and see through.
3. Add all three peppers and sauté until soft, but not mushy. Add the roasted garlic cloves, basil, and butter. Toss all together and check seasoning for salt and pepper.
4. When pasta is ready, add directly to the sauté pan and toss. If the pasta seems a little dry add a couple of tablespoons of the pasta water to moisten.
5. Lastly add the mozzarella. Toss and check again for salt and pepper.
6. Enjoy!

‍