01 Aug Orecchiette with Roasted Peppers, Arugula, and Tomatoes
Orecchiette with Roasted Peppers, Arugula, and 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