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Summer-roasted vegetable pasta Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
(01) 2 red peppers, seeded and cut into chunks
(02) 2 red onions, cut into wedges
(03) 2 mild red chillies, seeded and sliced
(04) 3 garlic cloves
(05) 1 tsp caster sugar
(06) 2 tbsp olive oil, plus extra to serve
(07) 1 kg / 2lb 4oz small ripe tomatoes, quartered
(08) 350g / 12oz dried pasta shapes
(09) Basil
(10) Parmesan cheese
Directions:
Directions:
(01) Pre-heat oven.
(02) Scatter the peppers, red onions, chillies and garlic (optional) in a large roasting tin.
(03) Sprinkle with sugar, drizzle over the oil and season generously with salt and pepper.
(04) Roast for 15 minutes, toss in the tomatoes and roast for a further 15 minutes until everything is starting to soften and look golden.
(05) While the vegetables are roasting, cook the pasta in a large pan of boiling, salted water according to packet instructions until tender, but still with a bit of bite. Drain well.
(06) Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves over the salad and sprinkle with parmesan. Serve while hot, but if you have any leftovers, it makes a great cold pasta salad - with extra olive oil if needed.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Cooking time 30 minutes
Personal Notes:
Personal Notes:
This is the sort of mid-week pasta dish that can be changed according to what's in your vegetable rack. Chunky slices of courgette or wedges of squash would happily roast alongside the pepper. Broccoli florets or trimmed French Beans can go into the pasta water for the last 3 - 4 minutes of the cooking time.

 

 

 

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