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Pasta with Roasted Tomatoes

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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)

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