Orecchiette with Roasted Peppers, Arugula, and Tomatoes

Ingredients

• 1 orange bell pepper
• 1 yellow bell pepper
• 8 ounces uncooked orecchiette pasta (
• 1 teaspoon olive oil
• 1 teaspoon minced garlic, divided
• 8 ounces cherry tomatoes, halved
• 3 tablespoons champagne or white wine vinegar
• 2 tablespoons olive oil
• 1 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 1/4 teaspoon dried herbes de Provence
• 1/4 teaspoon freshly ground black pepper
• 3 cups loosely packed arugula
• 1/2 cup (about 2 ounces) shaved fresh Parmesan cheese

Preparation

1. 1. Preheat broiler.
2. 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 strips.
3. 3. Cook the pasta according to the package directions, omitting salt and fat. Drain.
4. 4. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon garlic; cook 30 seconds. Add bell peppers and tomatoes to pan; cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat.
5. 5. Combine remaining 3/4 teaspoon garlic, vinegar, and next 5 ingredients (through black pepper) in a small bowl; stir with a whisk. Add pasta and oil mixture to bell pepper mixture in pan; toss well to coat. Cool slightly. Stir in arugula. Top each serving with cheese.
6. Wine note: Fresh summer vegetables come together in Orecchiette with Roasted Peppers, Arugula, and Tomatoes, making it a good candidate for a dry rosé wine. With berry and Bing cherry flavors and bright acidity, Bonterra Rosé 2008 ($14), from California, is a great example of how rosé complements the acid and fruitiness of tomatoes. This wine also has a slightly herbal edge, reminiscent of the dish's herbes de Provence. --Jeffery Lindenmuth