Mediterranean Roasted Vegetables Pasta |
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roasted vegetables
| 2 | zucchini, cubed | |||
| 1 | bell pepper, cubed | |||
| 1 | eggplant, cubed | |||
| 1 | teaspoon | chili flakes, more according to heat preference | ||
salt | ||||
black pepper, ground | ||||
| 2 | sprigs | fresh rosemary | ||
| 2 | sprigs | fresh thyme | ||
| 2 | sprigs | fresh oregano | ||
olive oil |
Pre-heat oven to 350°F.
In a large mixing bowl, coat vegetables with all the spices and herbs. Add olive oil to coat again.
Transfer to a baking sheet. Make sure that the fresh herbs are pushed into the vegetables.
Bake for 45 mins, stirring in between to prevent burning. Discard herb stems.
tomato sauce
| 1 | tablespoon | olive oil | ||
| 1 | large | onion, finely chopped | ||
| 3 | cloves | garlic, minced | ||
| 1 | canned tomatoes | |||
| ½ | heaped tablespoon | tomato paste | ||
| 1 | cup | water | ||
| 10 | black olives |
In a pan over medium heat, warm olive oil until shimmering. Add onion to cook until soft and golden, stirring regularly (15m).
Add to cook garlic for 3m.
Add tomato paste to cook for 1m. Add canned tomatoes. Season with salt and black pepper.
Add water to bring to a boil. Reduce heat and simmer to reduce for 40m. This will help reduce some sourness of the tomatoes. If too sour, add 1 teaspoon of sugar.
Add roasted vegetables and black olives. Continue to simmer for 20m.
penne
| 2 | servings | penne | ||
| 4 | sprigs | basil, chopped |
In a pot over high heat, bring water and salt to a boil. Add penne to cook until it's done.
Add penne to tomato sauce to combine.
To serve, prepare two plates and divide into two portions. Top with basil. Serve.