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Pasta with Roasted Tomatoes and Mini Peppers

Kristine Kidd
Course Pasta
Servings 4 servings

Ingredients
  

  • 1 pound sugar plum tomatoes, grape tomatoes, or cherry tomatoes
  • ½ pound mini peppers such as Veggie Sweets, ends trimmed, halved lengthwise, seeded, cut into ¾-inch pieces
  • 3 large shallots, halved lengthwise and thinly sliced crosswise, or ½ large red onion, cut into thirds lengthwise and thinly sliced crosswise
  • ½ cup plus 1 tablespoon extra-virgin olive oil
  • 3 tablespoons plus 1 teaspoon balsamic vinegar
  • 2 tablespoons minced fresh marjoram or 1 tablespoon dried marjoram
  • ½ teaspoon coarse kosher salt
  • ¼ teaspoon red pepper flakes
  • Freshly ground black pepper
  • 3 cups packed arugula (3 to 4 ounces)
  • 12 ounces penne pasta, such at Power Pasta Red Lentil Penne
  • ½ cup chopped fresh basil
  • ½ cup freshly grated Parmesan cheese

Instructions
 

  • Preheat the oven to 325°F. Combine the tomatoes, mini peppers, and shallots in a 13×9-inch glass baking dish. Pour ½ cup oil over. Mix in 3 tablespoons of the vinegar, marjoram, salt, red pepper flakes, and black pepper. Place in the oven and roast until the tomatoes collapse and flavors are rich, stirring once or twice, about 1 hour.
  • Place the arugula in a salad bowl. Add the remaining 1 tablespoon oil and toss to coat. Season with salt and pepper. Add the remaining 1 teaspoon vinegar and toss.
  • Cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite, about 7½ minutes . Reserve ½ cup of the cooking liquid, then drain the pasta. Add the pasta to the baking dish with the sauce and mix to coat. Mix in the basil and Parmesan cheese, and then enough of the reserved water to moisten the sauce. Divide the pasta among 4 plates. Top with the arugula and serve.
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