Today's recipe comes from Donal Skehan, a cook whose recipes I really like. I happened to see this recipe on his Facebook page and I found it sounded very tasty. So I decided to try it out. And I was more than thrilled: the pasta with roasted vegetables tasted super delicious. Fortunately, I have made 2 portions - so now I can say that this dish also tastes cold delicious. So it is also something that you can take for a picnic. I will cook the recipe again and again. Because I am just thrilled!
You need:
100 g cherry tomatoes, sliced in half
½ small aubergine, cut into cubes
½ courgette, cut into cubes
1 red onion, quartered
5 garlic cloves
olive oil
150 g pasta
salt
Parmesan
basil leaves
Preparation
time: 10 minutes
Cooking
time: 30 minutes
Servings:
2
This is how we proceed:
Preheat the oven to 180°C.
Spread the tomatoes, aubergine, courgette, red onions and garlic in separate piles in a roasting tin.
Drizzle over some olive oil so that everything is coated. Place in the oven on the middle shelf and roast for 30 minutes.
In the meantime bring salted water to a boil. 10 minutes before the vegetables are finished cooking, cook the pasta as per instructions until al dente.
Remove the tin from the oven and squeeze the garlic out of the skins on the tomatoes. Using a fork, mash down the garlic and tomatoes.
Add some of the pasta cooking water to the tomatoes-garlic sauce and stir. Now mix all of the content of the pan together and then add the drained pasta. Mix everything well. Arrange on plates and garnish with Parmesan and basil leaves.
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