Dreamy Garden-Fresh Spaghettini

By bakers_delight85

Ingredients

• 16 ripe plum tomatoes, halved lengthwise
• 1/2 About 1/2 cup extra-virgin olive oil
• 2 Tbsp. sugar
• Freshly ground black pepper
• 1/2 cup (loosely packed) small fresh flat-leaf parsley leaves
• 2 Tbsp. tiny capers, drained
• 2 tsp. freshly grated lemon zest
• 1/2 cup fresh lemon juice (from 3 to 5 lemons)
• 1 1/2 pounds dried spaghettini
• 8 ounces snow peas
• 2 bunches arugula, trimmed, rinsed, and patted dry, for garnish

Preparation

Step 1

Preheat the oven to 250 degrees F. Line a baking sheet with aluminum foil.
Place the tomatoes, cut side up, on the prepared baking sheet. Drizzle with the olive oil and sprinkle with sugar and pepper. Bake until the tomatoes are roasted-looking and less watery, 1 1/2 hours. Remove the baking sheet from the oven and place the tomatoes and their juices in a large bowl.
Add the parsley, capers, lemon zest, and lemon juice to the tomatoes and toss gently.
Bring a large pot of salted water to a boil over high heat and add the spaghettini. Cook until just tender, about 6 minutes. Drain and add it to the tomato mixture. Toss well.