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recipes

Super Veg Roast Tomato Pasta

The best one tray roast tomato pasta sauce you will ever make!

45 4
Super Veg Roast Tomato Pasta | DonalSkehan.com, The best one tray roast tomato pasta sauce you will ever make!

recipes

Super Veg Roast Tomato Pasta

The best one tray roast tomato pasta sauce you will ever make!

Monday, June 26, 2017
US / METRIC

200g cherry tomatoes, sliced in half

1 small aubergine, cut into 2cm cubes

2 courgettes, cut into 2cm cubes

2 red onions, quartered but roots left intact

1 head of garlic, top sliced o  4 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp chilli  akes

200g penne

Sea salt

Parmesan shavings, to serve

Large handful of basil leaves, to serve

1 cup cherry tomatoes, sliced in half

1 small aubergine, cut into 2cm cubes

2 courgettes, cut into 2cm cubes

2 red onions, quartered but roots left intact

1 head of garlic, top sliced o  4 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp chilli  akes

2 cups penne pasta

Sea salt

Parmesan shavings, to serve

Large handful of basil leaves, to serve

Roasting tray

Pot

45 mins
Serves 4

This pasta dish is one I come back to time and time again. I’ve been making versions of it since I first left home and the one main reason is because of its simplicity. You simply roast Mediterranean vegetables until caramelised, add warm pasta to the roasting tin, toss to get everything acquainted and serve straight to the table!

Preheat the oven to 200°C (180°C fan).
Arrange the tomatoes, aubergine, 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 flakes. Give everything a good toss 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.
45 mins
Serves 4

Ingredients
US / METRIC

200g cherry tomatoes, sliced in half

1 small aubergine, cut into 2cm cubes

2 courgettes, cut into 2cm cubes

2 red onions, quartered but roots left intact

1 head of garlic, top sliced o  4 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp chilli  akes

200g penne

Sea salt

Parmesan shavings, to serve

Large handful of basil leaves, to serve

1 cup cherry tomatoes, sliced in half

1 small aubergine, cut into 2cm cubes

2 courgettes, cut into 2cm cubes

2 red onions, quartered but roots left intact

1 head of garlic, top sliced o  4 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp chilli  akes

2 cups penne pasta

Sea salt

Parmesan shavings, to serve

Large handful of basil leaves, to serve

You'll Need

Roasting tray

Pot

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