Ingredients

• 8 ripe plum tomatoes, halved lengthwise
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sugar
• Freshly ground black pepper, to taste
• 1/4 cup loosely packed whole, small flat-leaf parsley leaves
• 1 tablespoon drained tiny capers
• 1 teaspoon finely grated lemon zest
• 1/4 cup fresh lemon juice
• 12 ounces dried spaghettini
• 1/4 pound snow peas, blanched
• 1 bunch arugula, rinsed and patted dry (for garnish)

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Instructions

1. Preheat the oven to 250°F. Meanwhile, line a baking sheet with foil. Place the tomatoes, cut-side up, on the foil. Drizzle with the olive oil and sprinkle with the sugar and pepper. Roast in the oven for 1 1/2 hours. Remove from the oven and place the tomatoes and their juices in a large bowl.
2. Add the parsley, capers, lemon zest, and lemon juice to the tomatoes; toss gently.
3. Bring a large pot of salted water to a boil. Cook the spaghettini until just tender, drain and add it to the tomato mixture. Toss well.
4. Toss the snow peas with the hot pasta and tomatoes. Serve in shallow bowls, garnished with arugula.