Calabrian-Style Tomato and Sweet Pepper Sauce with Pasta

• porce: 6 servings
• celkový čas: 35 minutes

Ingredience

1 pound casarecce, gemelli or cavatappi pasta (see headnote)

Kosher salt and ground black pepper

1/4 cup extra-virgin olive oil, plus more to serve

2 pints cherry or grape tomatoes

8 ounces sweet mini peppers in a mix of colors, stemmed and sliced into thin rounds

1 medium cubanelle pepper, stemmed, seeded and thinly sliced

2 medium garlic cloves, minced

2 tablespoons tomato paste

1/2 teaspoon red pepper flakes

1/4 cup lightly packed fresh basil, torn

2 ounces pecorino Romano or ricotta salata, finely grated (1 cup)

Pokyny

In a large pot, boil 4 quarts water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of the cooking water, then drain. Return the pasta to the pot; set aside off heat.

In a 12-inch skillet over medium, heat the oil until shimmering. Add the tomatoes, sweet peppers, cubanelle pepper, garlic, tomato paste, pepper flakes, ½ teaspoon salt and ¼ teaspoon black pepper. Stir, then cover and cook, stirring occasionally, until the tomatoes burst and the peppers have softened, 8 to 10 minutes.

Stir in ¼ cup reserved pasta water, scraping up the browned bits, then add to the pasta along with another ¼ cup reserved pasta water. Cook over medium, stirring, until the pasta is al dente, about 2 minutes. If needed, adjust the consistency with additional reserved pasta water. Off heat, taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with the basil and cheese.