Italian pasta with baked tomatoes

Ingredients:

• 340 g of campanelle pasta (or other short pasta)
• 0.7 kg plum tomatoes
• 0.5 cups olive oil
• 1 zucchini, cut into 2cm pieces.
• 4 cloves garlic, thinly sliced
• 1 - 2 pickled hot cherry peppers, stemmed, seeded and thinly sliced
• 1 tbsp tomato paste
• 0.5 cup fresh basil, chopped
• 0.5 cup grated Parmesan (about 50 g)

Preparation:

1. Position oven racks in the upper and lower thirds of the oven; preheat oven to 450°F (245°C). Quarter the tomatoes, remove the seeds and pulp, and place them in a sieve set over a bowl (set the tomatoes aside). Press down on the seeds and pulp to extract all the juices (you should have about 1/2 cup). Slice the tomatoes and toss them on a rimmed baking sheet with 3 tablespoons of olive oil; sprinkle with salt.
2. On another baking sheet, toss the zucchini with 3 tablespoons of olive oil and season with salt and pepper. Roast in the oven, rotating the baking sheets halfway through, until cooked through and crispy, 15 minutes.
3. Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of water and discard the rest.
4. In a large skillet over medium heat, heat the remaining 2 tablespoons olive oil. Add the garlic; cook for 2 minutes. Add the cherry pepper; cook for 1 minute. Add the tomato paste, then the squeezed tomato juice and 1/2 cup of the pasta water. Bring to a boil; simmer until reduced by half, 5 minutes.
5. Add the pasta, vegetables, basil, and Parmesan to the pan; season with salt. Cook, stirring, for 1 minute, adding more water if necessary to thin the sauce.