Pasta with Roasted Tomatoes

Total Time:
40 min
15 min
25 min

4 servings

  • 1 1/2 pounds plum tomatoes
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • 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.

  • Photograph by Antonis Achilleos

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