If the order of the day is easy, cheesy and delicious, this is your answer. It's comfort in a Dutch oven. You can adjust the spiciness of the pepperoni you use to make this an all-ages dinner.
1 tbsp olive oil
2 small brown onions, diced
3 garlic cloves, finely chopped
1 tbsp dried oregano
¼ cup olive tapenade plus 1 tbsp to drizzle
½ cup semi-dried tomatoes, drained
500g tomato passata
1 cup white wine
500g dried short pasta (I used casarecce)
3 cups water (or vegetable or chicken stock)
1 cup grated parmesan
175g buffalo mozzarella, sliced
salt and pepper to season
basil leaves to scatter
1. Preheat the oven to 175C fan-forced (195C conventional).
2. Place a Dutch oven over medium heat. Add the olive oil and once shimmering, add the onion and sweat for 1-2 minutes or until translucent. Add the garlic and oregano and cook for another 1-2 minutes. Add the quarter cup of olive tapenade and stir until the onion mixture is coated. Add the semi-dried tomatoes, passata and white wine and stir to combine.
3. Pour in the pasta and stir to coat, then add the 3 cups of water (or stock, if using). Stir to combine then top with the parmesan, mozzarella and pepperoni, and drizzle with the extra tablespoon of tapenade. Place in the oven for 25 minutes or until the pasta has absorbed the liquid and cooked through and the cheese has melted and lightly browned on top.
4. Remove, season with salt and pepper, scatter with a few basil leaves and serve.