Pasta with Roasted Tomatoes
Ingredients
- 1 1/2 pounds plum tomatoes
- 1/2 cup extra-virgin olive oil
- Kosher salt
- 1 zucchini, cut into 3/4-inch chunks
- Freshly ground pepper
- 12 ounces campanelle pasta (or other short pasta)
- 4 cloves garlic, thinly sliced
- 1 to 2 hot pickled cherry peppers, stemmed, seeded and thinly sliced
- 1 tablespoon tomato paste
- 1/2 cup fresh basil, chopped
- 1/2 cup grated parmesan cheese (about 1 ounce)
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