Orecchiette With Roasted Peppers, Arugula, And Toma

Name: Orecchiette With Roasted Peppers, Arugula, And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3/4 teaspoon salt; 1/4 teaspoon dried herbes de Provence; 1/4 teaspoon freshly ground black pepper; 3 cups loosely packed arugula; 1/2 cup (about 2 ounces) shaved fresh Parmesan cheese

Servings: persons

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
3/4 teaspoon salt
1/4 teaspoon dried herbes de Provence
1/4 teaspoon freshly ground black pepper
3 cups loosely packed arugula
1/2 cup (about 2 ounces) shaved fresh Parmesan cheese

1
Preheat broiler.
2
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.
3
Cook the pasta according to the package directions, omitting salt and fat. Drain.
4
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.
5
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.
6
Wine note: Fresh summer vegetables come together in Orecchiette with Roasted Peppers, Arugula, and Tomatoes, making it a good candidate for a dry rose wine. With berry and Bing cherry flavors and bright acidity, Bonterra Rose 2008 ($14), from California, is a great example of how rose complements the acid and fruitiness of tomatoes. This wine also has a slightly herbal edge, reminiscent of the dish's herbes de Provence. --Jeffery Lindenmuth

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 orange bell pepper, 1 yellow bell pepper, 8 ounces uncooked orecchiette pasta (, 1 teaspoon olive oil, and more.

Yes, Orecchiette With Roasted Peppers, Arugula, And Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette With Roasted Peppers, Arugula, And Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions