List of Ingredients
- 1 LB. of red bell peppers
- 12 OZ. of sedanini or other short pasta
- 11 OZ. of cherry tomatoes
- 1 garlic clove
- parsley
- Pecorino cheese, grated
- extra-virgin olive oil
- salt
Method
Preheat the oven to 350°F. Wash and dry the bell peppers. Place them on a baking sheet lined with parchment paper. Bake for 45 minutes, turning them halfway through. Remove the peppers from the oven and place them in a paper bag for 25-30 minutes: this will make them easy to peel.
Wash and dry the cherry tomatoes. Cut them in half and sauté them in a pan with 3 Tbsp. oil for 3 minutes, remove from the heat, and season with salt.
Finely chop the parsley and garlic.
Peel the peppers, remove the seeds, and slice. Add them to the cherry tomatoes in the pan and allow the flavors to meld.
Cook the pasta in boiling salted water until al dente and strain well. Add to the sauce and combine to coat for 2-3 minutes. Remove from the heat and sprinkle with the chopped parsley and garlic. Top the pasta with a generous handful of Pecorino cheese and serve immediately, while piping hot.