Pasta with Smothered Tomatoes and Sweet Peppers
- Makes4-6 servings
- Cook Time55 minutes
- Active time plus cooling25 minutes active
This dump-and-stir sauce could not be easier to make but the flavors are rich and layered, as if the ingredients have simmered all day. It’s a stewy, silky mix of cherry tomatoes and bell peppers that’s perfect tossed with short pasta shapes with sauce-catching twists and curls. Sharp, tangy pecorino Romano cheese (or crumbly, milky ricotta salata) offers salty, savory contrast to the natural sweetness of the vegetables.
Don’t stir the sauce too often during the uncovered simmer time or the vegetables, which will already be softened, may end up mushy. Also, make sure to reserve 1 cup cooking water before draining the pasta. You will need the starchy liquid for finishing the dish.
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