Here’s a simple recipe you can knock up with very little effort in around 30 minutes! I used courgette, tomatoes and pepper, but feel free to use any Mediterranean veg you can get your hands on. Aubergine would be great, but if using aubergine, remember to salt & wash it first!
- Handful of cherry tomatoes,
- 1 Courgette, sliced
- 1 Pointed pepper, deseeded & sliced
- 1tbs Balsamic vinegar
- 1tbs olive oil
- Handful of basil, ripped
- Salt & pepper
- 100g Fusilli pasta (per person)
Turn your oven on to 140°C and let it come up to speed. Whilst this is doing, in a roasting tray, add the chopped veg, oil, balsamic vinegar and salt. Toss it around until the sweet, oily, vinegary mixture has coated each vegetable piece. Place in the oven and leave for 20 minutes, only checking halfway through. This is the time you can get on with the pasta.
Weigh 100g of pasta per person, I used 200g as it’s for myself and my partner, Tom. Boil around 1 litre of water in a kettle. Once boiled, add the water to the pan and salt liberally. Nigella famously said (albeit it a Anna Del Conte quote 😉 ) that the water should be as salty as the Med Sea. Add the pasta and cook until al-dente.
Once done, drain and add back to the pan. The roasted vegetables should be ready by now. Take them out of the oven and stir through the pasta. Add in around half of the ripped basil and stir again. It is now ready to serve.
Add to a bowl and finish with a crack or two of black pepper and the other half of the basil.
I paired this rustic yet tasty evening meal with half a loaf of focaccia I had got from Wright’s Food Emporium (an amazing bistro/deli in Llanartne, Wales.) and a chilled Peroni doppio malto. They paired beautifully with the pasta!