Name: Rigatoni with Summer Vegetables
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 cup cherry tomatoes, halved; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil, plus more for brushing; 2 cloves garlic, finely chopped; 1 yellow bell pepper, halved and seeded; 2 carrots, halved lengthwise; 10 ounces rigatoni; 1 bunch broccoli, florets finely chopped; 3/4 cup roughly torn fresh basil; 1/4 cup roughly chopped fresh chives; 1/2 cup shaved ricotta salata cheese (about 2 ounces)

Directions

Bring a large pot of water to a boil. Preheat a grill to medium high. Put the tomatoes in a large heatproof bowl; add a big pinch each of salt and pepper. Warm the olive oil and garlic in a small saucepan over medium-low heat until the garlic softens but does not brown, 5 minutes. Pour the garlic oil over the tomatoes; toss.
Lightly brush the bell pepper and carrot halves with olive oil. Grill, turning occasionally, until crisp-tender and well marked, about 10 minutes. Remove to a cutting board; chop the pepper and thinly slice the carrots. Add to the tomatoes and toss.
Add the pasta and a few big pinches of salt to the boiling water and cook as the label directs for al dente, adding the broccoli in the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the vegetables, along with 2 tablespoons of the cooking water; toss to coat, gradually adding more cooking water as needed if the pasta seems dry. Season with salt and pepper.
Add the basil and chives to the pasta and toss again. Divide among bowls and top with the ricotta salata.

Photograph by Andrew Purcell

Rigatoni with Summer Vegetables

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