Pasta With Zucchini, Red Pepper, And Tomato Sauce

To peel the tomatoes, dunk the cored tomatoes in a pot of boiling water until the skins split and begin to curl around the cored area, about 15 to 30 seconds; transfer the tomatoes to a bowl of ice water, then peel off the skins with your fingers.

1. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add bell pepper and shallots and cook until vegetables are softened, about 5 minutes. Stir in mint, thyme, garlic, and peppercorns and cook until fragrant, about 30 seconds. Stir in zucchini and tomatoes and cook until zucchini are softened and tomatoes release their juices and thicken slightly, 2 to 3 minutes. Off heat, stir in remaining 3 tablespoons oil.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add sauce to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Season with salt and pepper to taste and serve.