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1
To make the sauce, put the rack in the centre of the oven and preheat the broiler to high.
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2
Smash the tomatoes by hand and put them and their juice in a large bowl.
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3
Add the peppers, garlic, oil, vinegar and rosemary.
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4
Season with salt and pepper and mix the ingredients well.
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5
Pour out into a shallow baking pan and place the pan on the middle rack of the oven under the broiler for 15 minutes.
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6
Give the mixture a good stir and cook for another 15 minutes, or until the peppers are tender.
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7
Puree the mixture in a food processor.
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8
Put aside 1-1/2 cups to make the pasta and freeze the remainder for future use.
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9
To make the pasta, bring a large pot of water to a boil over high heat.
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10
Add the pastina and cook for half the time recommended on the package.
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11
The pasta should still be very firm in the centre as it will cook more.
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12
Reserve 1 cup of the pasta water, then drain the pasta, rinse with cold water, and drain again.
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13
Drizzle with 2 tablespoons olive oil to keep the pasta from sticking together.
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14
Heat 2 tablespoons olive oil in a large pot over high heat.
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15
Add the garlic and saute until browned.
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16
Add the oregano and cook briefly to release its fragrance, then add 1-1/2 cups water.
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17
Bring the liquid to a boil, add the partially cooked pasta, and stir to coat.
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18
Add the chicken broth, season with salt and pepper, and simmer until all the liquid has been absorbed, 3 to 4 minutes.
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19
Add the Roasted Tomato and Pepper Sauce and 1/2 cup Parmesan cheese, then stir in the spinach to wilt.
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20
Thin, if desired, with some of the reserved pasta water.
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21
Remove from the heat, place in serving bowls and sprinkle with grated Parmesan.
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22
Serve warm.
