and cookbook author Debbie Koenig created this dish one not-so-leisurely evening when she was staring down the clock and found withering grape tomatoes and zucchini in the fridge. Her time-saving trick: Crank the oven up to 500 degrees. The tomatoes blister and burst in the time it takes the water to come to a boil and the pasta to cook. And don't forget to save some of the pasta water to help the browned vegetable bits release from the pan.
Get the recipe: Hail Mary Pasta