1 zucchini, cut into 3/4-inch chunks Freshly ground pepper
12 ounces campanelle pasta (or other short pasta)
4 cloves garlic, thinly sliced
1 to 2 hot pickled cherry peppers, stemmed, seeded and thinly sliced
1 tablespoon tomato paste
1/2 cup fresh basil, chopped
1/2 cup grated parmesan cheese (about 1 ounce)
Position racks in the upper and lower thirds of
the oven; preheat to 475 degrees F. Quarter the
tomatoes, then scoop the seeds and pulp into a
sieve set over a bowl (reserve the tomatoes).
Press on the seeds and pulp to extract the
juice (you should have about 1/2 cup). Chop the
tomatoes and toss with 3 tablespoons olive oil
on a rimmed baking sheet; season with salt.
Toss the zucchini with 3 tablespoons olive oil
on a separate baking sheet; season with salt
and pepper. Roast, switching the position of
the pans halfway through, until tender and
browned in spots, 15 minutes.
Meanwhile, bring a large pot of salted water to
a boil. Cook the pasta as the label directs;
reserve 1 cup cooking water, then drain.
Heat the remaining 2 tablespoons olive oil in a
large skillet over medium heat. Add the garlic;
cook 2 minutes. Add the cherry peppers; cook 1
minute. Stir in the tomato paste, then the
reserved tomato juice and 1/2 cup cooking
water. Bring to a boil; simmer until reduced by
half, 5 minutes. Add the pasta, vegetables,
basil and parmesan to the skillet; season with
salt. Cook, tossing, 1 minute, adding more of
the reserved cooking water as needed to loosen.
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