The prep for this dish is about as easy as it gets. The flavor comes from vegetables at the peak of the season, roasted to bring out their best. Freshly ground pepper and basil provide the accent notes; all in all, a wonderful late-summer dish.
This is also one of those “just-happens-to-be-vegetarian" dishes that will please meat eaters and vegetarians alike.
- 1 pound cherry tomatoes, stemmed and cut in half
- One 8-ounce sweet bell pepper (yellow, red or orange), stemmed, seeded and cut into 1-inch pieces
- 1 large sweet onion, such as maui or vidalia, cut into 1-inch chunks (10 to 11 ounces)
- 2 tablespoons olive oil
- Freshly ground black pepper
- 8 ounces dried farfalle (bow-tie pasta)
- 3 tablespoons thinly sliced basil leaves
- Freshly grated Parmigiano-Reggiano cheese, for serving (optional)
Preheat the oven to 375 degrees.
Toss together the tomatoes, bell pepper, onion, oil, and salt and pepper to taste in a large roasting pan, spreading them in an even layer. Roast for 25 to 35 minutes, until the vegetables are soft and the pepper pieces are just starting to brown.
While the vegetables are roasting, cook the pasta according to the package directions. Drain.
Combine the roasted vegetables with the pasta and basil; toss to incorporate. Taste, and adjust the seasoning as needed.
Serve warm or at room temperature. Pass the cheese at the table if desired.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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