When it seems as if there is nothing in the refrigerator to fix for dinner, try this recipe. It uses a technique that turns whatever vegetables you have on hand into a "sauce" for pasta.
Servings: 2 - 4
Yield: Makes 2 main-course servings or 4 side-dish servings
- 2 small red or yellow bell peppers, stemmed, seeded and cut into 1-inch pieces (about 1 1/2 cups; 4 to 6 ounces total)
- 8 ounces onion, cut into 1-inch chunks (about 3 small onions; 2 cups)
- 1 1/2 pounds tomatoes, peeled, seeded and cut into 1-inch pieces (2 cups)
- 3 tablespoons extra-virgin olive oil
- Salt, plus more to taste
- Freshly ground black pepper, plus more to taste
- 8 ounces dried ziti pasta
- Freshly grated Parmesan cheese, for serving
Preheat the oven to 375 degrees.
Spread the vegetables in a single layer on a large, rimmed baking sheet (preferably nonstick). Drizzle with the oil, tossing the pieces to coat evenly, then season with salt and pepper to taste.
Roast for 15 minutes, then use a spatula to turn over the vegetables. Roast for 15 to 25 minutes, or until the peppers and tomatoes have softened and the onion is just starting to brown.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions; drain.
When the vegetables are ready, toss with the cooked pasta, seasoning with salt and pepper as desired. Serve warm, with Parmesan cheese at the table.
From In Season columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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