Pasta with Roasted Tomatoes

• 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)

1. Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes).
2. Press on the seeds and pulp to extract the juice (you should have about 1/2 cup).
3. Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt.
4. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper.
5. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
6. Meanwhile, bring a large pot of salted water to a boil.
7. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
8. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat.
9. Add the garlic; cook 2 minutes.
10. Add the cherry peppers; cook 1 minute.
11. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water.
12. Bring to a boil; simmer until reduced by half, 5 minutes.
13. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt.
14. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.
15. Photograph by Antonis Achilleos

tomatoes, extravirgin olive oil, kosher salt, zucchini, freshly ground pepper, pasta, garlic, cherry peppers, tomato paste, fresh basil, parmesan cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pasta-with-roasted-tomatoes.html (may not work)