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1
Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes).
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2
Press on the seeds and pulp to extract the juice (you should have about 1/2 cup).
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3
Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt.
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4
Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper.
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5
Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
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6
Meanwhile, bring a large pot of salted water to a boil.
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7
Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
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8
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat.
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9
Add the garlic; cook 2 minutes.
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10
Add the cherry peppers; cook 1 minute.
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11
Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water.
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12
Bring to a boil; simmer until reduced by half, 5 minutes.
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13
Add the pasta, vegetables, basil and parmesan to the skillet; season with salt.
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14
Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.
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15
Photograph by Antonis Achilleos
