Pepper, Tomato and Basil Pasta

Liked this a lot. A somewhat unusual way to treat pasta; the veggies could be varied based on what you have on hand.

I couldn't find any of the long sweet peppers that were asked, so I used bell peppers instead. The veggies are roasted with a goodly slog of olive oil (maybe could cut this back a bit). They're drizzled with some basil sauce (a very simple pesto, if you will) for the final bit of roasting. When they're done, you take them out of the pan, then toss the cooked pasta in the roasting oil. Then serve with the veggies on top. Really super flavor.

The recipe calls for orecchiette, which is generally not one of my favorite pasta shapes, but it works very well here.

I do like that Slater's recipes are often designed to serve 2 -- no scaling back required. However, this one asks 14oz of pasta for two, which is about twice too much, I think. I used only 7oz, and it was perfect.