Orecchiette with Roasted Peppers, Arugula, and Tomatoes

Orecchiette with Roasted Peppers, Arugula, and Tomatoes
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons olive oil
  • 3 tablespoons champagne or white wine vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic, divided
  • 1 yellow bell pepper
  • 8 ounces cherry tomatoes, halved
  • 3 cups loosely packed arugula
  • + 7 more ingredients
    • ¾ teaspoon salt
    • 1 orange bell pepper
    • 1 ½ teaspoons sugar
    • ½ cup (about 2 ounces) shaved fresh Parmesan cheese
    • ¼ teaspoon freshly ground black pepper
    • 8 ounces uncooked orecchiette pasta ("little ears" pasta)
    • ¼ teaspoon dried herbes de Provence

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 s...

View full recipe at My Recipes

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