Pasta with Roasted Tomatoes
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 650 calorie
- Total Fat
- 33 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 10 milligrams
- Sodium
- 240 milligrams
- Carbohydrates
- 74 grams
- Dietary Fiber
- 5 grams
- Protein
- 18 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
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)
Directions
- 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.