Whole Wheat Penne with Marinara, Roasted Peppers, and Arugula Salad

Instructions

1. 1

   Roast the bell peppers

   • Preheat your oven broiler on high. Line a baking sheet with foil.
   • Toss the bell pepper halves with 2 tsp of olive oil.
   • Place the peppers cut-side down on the baking sheet.
   • Broil for 8-10 minutes, until the skins are blackened and blistered.
   • Transfer the hot peppers to a bowl and cover tightly. Let them steam for 10 minutes.
   • Once cool enough to handle, peel off the skins and slice the peppers into thin strips.
2. 2

   Cook the pasta

   • While the peppers are roasting, bring a large pot of water to a rolling boil. Add 1 tsp of salt.
   • Add the whole wheat penne and cook according to package directions until al dente, usually about 9-11 minutes.
   • Before draining, reserve about 1/2 cup of the starchy pasta water.
   • Drain the pasta and set aside.
3. 3

   Make the fresh marinara sauce

   • In a large skillet, heat 1 tbsp of olive oil over medium heat.
   • Add the chopped onion and cook until softened and translucent, about 4-5 minutes.
   • Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for another minute until fragrant.
   • Add the chopped tomatoes and cook, stirring occasionally, for 10-12 minutes until they break down and form a chunky sauce.
   • Stir in the sliced roasted peppers and season with 1/4 tsp salt and black pepper.
   • Bring the sauce to a simmer and let it cook for 5 more minutes for the flavors to meld.
4. 4

   Combine and serve

   • Add the drained pasta to the skillet with the sauce. Toss well to coat everything evenly.
   • If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
   • Divide the pasta among four bowls.
   • Garnish with grated Parmesan cheese and fresh basil before serving.