Pasta Con Verdure Arrosto

As extravagant as this recipe sounds, it translates to "Pasta with Roasted Vegetables" which means it's relatively straightforward. This dish is one of my favourites, and is especially good in the summer when the tomatoes will be at their best.


Ingredients

• 8 large tomatoes, quartered roughly
  
• 2 red onions, diced
• 1 courgette, sliced
• 2 yellow peppers, de-seeded and roughly chopped
• 380g dried pasta - I used Spiralini
  
• Dash of both balsamic vinegar and olive oil
• Handful of freshly chopped basil
• 1 tbsp concentrated tomato puree

Directions

1. Preheat the oven to 180 degrees celcius / 350 degrees fahrenheit.
   
2. Put the tomatoes, onion, courgette and peppers in a large casserole dish. Drizzle over olive oil and balsamic vinegar, and shake the casserole dish to coat the vegetables. Roast the vegetables for 30-40 minutes, or until very tender and caramelised.
   
3. Boil the pasta in a pan of boiling water for 10-12 minutes, stirring once. Drain the pasta and return to the pan, but remove from heat.
   
4. Tip the roasted vegetables in with the pasta, along with the tomato puree, and a little olive oil. Add a dash more balsamic vinegar and some black pepper and salt. Heat gently for one minute until all of the ingredients are combined.
5. Stir through the basil a few second before serving. Top with shaved parmesan if you wish.
   

Serves 4