Orecchiette with Roasted Peppers, Arugula, and Tomatoes

Orecchiette with Roasted Peppers, Arugula, and Tomatoes

Prep Time20 mins
Cook Time30 mins
Course: Entrees
Cuisine: Italian
Keyword: arugula, entrée recipe, orecchiette recipe, roasted peppers, tomatoes


  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 8 ounces  uncooked orecchiette pasta
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic, divided
  • 8 ounces  cherry tomatoes, halved
  • 3 tablespoons champagne or white wine vinegar
  • 2 tablespoons  olive oil
  • 1 1/2 teaspoons  sugar
  • ¾ teaspoon  salt
  • ¼ teaspoon  dried herbes de Provence
  • ¼ teaspoon  freshly ground black pepper
  • 3 cups  loosely packed arugula
  • ½ cup (about 2 ounces) shaved fresh Parmesan cheese


  • Preheat broiler.
  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 1-inch strips.
  • Cook the pasta according to the package directions, omitting salt and fat. Drain.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon garlic; cook 30 seconds. Add bell peppers and tomatoes to pan; cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat.
  • Combine remaining 3/4 teaspoon garlic, vinegar, and next 5 ingredients (through black pepper) in a small bowl; stir with a whisk. Add pasta and oil mixture to bell pepper mixture in pan; toss well to coat. Cool slightly. Stir in arugula. Top each serving with cheese.
  • Wine note: Fresh summer vegetables come together in Orecchiette with Roasted Peppers, Arugula, and Tomatoes, making it a good candidate for a dry rosé wine. With berry and Bing cherry flavors and bright acidity, Bonterra Rosé 2008 ($14), from California, is a great example of how rosé complements the acid and fruitiness of tomatoes. This wine also has a slightly herbal edge, reminiscent of the dish’s herbes de Provence.


Adapted from Cooking Light

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