| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
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)
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Very simple delicious dish! The flavors were fresh. My only dislike about this recipe is that there wasn’t a protein or something in this dish that made it “dinner”. It felt more like a pasta salad.