Roasted vegetable and tomato pasta

Roasted vegetable and tomato pasta

Ingredients

serves 2
  • •160g pasta
  • •2 tbsp olive oil
  • •1 garlic clove, minced
  • •1 tbsp tomato paste
  • •2 tsp dried oregano
  • •1 400g can chopped tomatoes
  • •½ tbsp balsamic vinegar
  • •1 tsp caster sugar
  • •1 tbsp capers
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste
  • •Small handful fresh basil

  • Any 2 veggies:

  • •½ red pepper, chopped
  • •1 courgette, chopped
  • •½ aubergine, chopped

  • Any legume:

  • •120g cannellini beans (optional)
  • •120g kidney beans (optional)
  • •120g chickpeas (optional)
  • •120g brown or green lentils (optional)

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a large baking tray and add the veggies. Coat with 1 tbsp olive oil and roast for 15–20 minutes, until softened.
  2. 2. In a large pan, heat 1 tbsp olive oil over medium heat. Add the garlic and cook for 30 seconds. Add the tomato paste and oregano and cook for another minute. Add the tomatoes, balsamic vinegar, sugar, capers, salt and black pepper. Simmer for 10 minutes until reduced.
  3. 3. Cook the pasta. Reserve ~100ml pasta water.
  4. 4. Add the roasted vegetables and legumes to the sauce and cook for 2 minutes. Add the reserved pasta water and simmer for 1 more minute.
  5. 5. Combine the pasta with the sauce and stir until heated through. Remove from the heat, then stir in the basil, reserving a few leaves for garnish. Serve topped with basil and ground black pepper.
Baker Beanie Author

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