Pasta with Roasted Peppers and Roasted Cherry Tomatoes
I enjoy perusing other food sites for inspiration and one in particular is from my friend, Francesca. I got to know Francesca when we both lived in Singapore. She offered Italian cooking classes in her kitchen which were hands-on and those who attended learned about the food history and culture of Italy. Francesca has taught in New York City and currently teaches in London’s Divertimenti cookery school as well as writing her own monthly articles in La Cucina Italiana. Her style of teaching is relaxed, informative, practical and above all…fun!
Serves 6 to 8
inspired by Erbapape
500g Cencioni pasta (can also use paccheri, orecchiette)
4 red bell peppers
700g cherry tomatoes
500g ripe tomatoes
3 cloves of garlic
fresh thyme
100 ml extra virgin olive oil
Salt
Parmesan (or pecorino) cheese
Heat oven to 200°c (420f). Clean the peppers then roast under the grill, turning until charred. Peel, remove seeds and cut into strips. Wash and dry the cherry tomatoes. Place in a baking dish. Toss with 4 tablespoons of extra virgin olive oil, 2 cloves garlic, thyme leaves, salt and pepper. Bake in preheated oven for 15 minutes. Peel the other tomatoes, remove seeds and blend them.
Meanwhile, in a large skillet, heat the extra virgin olive oil with the garlic, add the pepper fillets, and cook for a few minutes. Add the blended tomatoes and continue cooking for 4-5 minutes. Cook pasta in boiling, salted water, drain it, (reserve a glass of the cooking water). Transfer to the pan for a last minute of cooking and if sauce is a bit dry, add some of the cooking water. Combine with the grilled cherry tomatoes and a good amount of thyme leaves. Sprinkle with grated Parmesan cheese (or pecorino), a few leaves of thyme, and serve.
The Culinary Chase’s Note: Fresh tomato sauce, baked tomatoes and roasted peppers topped with freshly grated Parmesan…wholesome goodness at its best! Thyme and tomatoes pair wonderfully in this dish! Enjoy!