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Orecchiette With Roasted Peppers, Arugula, And Tomatoes

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Ingredients

1 orange bell pepper

1 yellow bell pepper

8 ounces uncooked orecchiette pasta (

1 teaspoon olive oil

1 teaspoon minced garlic, divided

8 ounces cherry tomatoes, halved

3 tablespoons champagne or white wine vinegar

2 tablespoons olive oil

1 1/2 teaspoons sugar

3/4 teaspoon salt

1/4 teaspoon dried herbes de provence

1/4 teaspoon freshly ground black pepper

3 cups loosely packed arugula

1/2 cup (about 2 ounces) shaved fresh parmesan cheese

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