A simple but delicious meal that you can serve your family for dinner.
Preheat the oven to 200°C (180°C fan).
Arrange the tomatoes, eggplant, courgette, red onions and garlic in separate piles across a medium-sized roasting tin with high sides. Drizzle over the olive oil and balsamic vinegar and sprinkle with sea salt and chilli fakes. Give everything a good shake to make sure it’s all coated evenly, then place in the oven to roast on the middle shelf for 30 minutes.
About 10 minutes before the vegetables are finished cooking, cook the pasta in a large pan of boiling salted water until al dente.
Remove the roasting tin from the oven and carefully squeeze the mushy garlic out of the skins on to the tomatoes; discard the skins. Using the back of a fork, mash down the garlic and tomatoes until combined. Add a ladle of the pasta cooking liquid to this and stir to make a sauce. Now mix all of the contents of the pan together and then pour in the drained pasta.
Add some generous shavings of parmesan and roughly tear in a few basil leaves. Toss everything together until well combined and serve hot, garnished with more parmesan shavings and basil leaves.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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