When tomatoes are not at their prime, baking caramelizes them and brings out the sugar, making them as sweet as summer's best.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
1. Preheat the oven to 250°F. Meanwhile, line a baking sheet with foil. Place the tomatoes, cut-side up, on the foil. Drizzle with the olive oil and sprinkle with the sugar and pepper. Roast in the oven for 1 1/2 hours. Remove from the oven and place the tomatoes and their juices in a large bowl.
Step 2
2. Add the parsley, capers, lemon zest, and lemon juice to the tomatoes; toss gently.
Step 3
3. Bring a large pot of salted water to a boil. Cook the spaghettini until just tender, drain and add it to the tomato mixture. Toss well.
Step 4
4. Toss the snow peas with the hot pasta and tomatoes. Serve in shallow bowls, garnished with arugula.
