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. Preheat broiler.
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. Cook the pasta according to the package directions, omitting salt and fat. Drain.
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. 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.