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Mediterranean pasta

Preparation time

less than 30 mins

Cooking time

1 to 2 hours

Serves

Serves 4

Recommended by

8 people

Dietary

Vegetarian

By Bonnie and Peter Woods

From Recipe for Success

Ingredients

For the sauce

1 tbsp olive oil
1 small onion, finely chopped
2 small cloves garlic, finely chopped
2 x 400g/14oz cans chopped tomatoes
1 tbsp sun-dried tomato paste
1 bay leaf
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
½ tsp salt, or to taste
½ tsp brown sugar
freshly ground black pepper

For the vegetables

1 aubergine
2 courgettes
2 red peppers, de-seeded
2 garlic gloves, peeled
2-3 tbsp olive oil
12 small vine-ripened tomatoes

To serve

500g/1 lb 1oz pasta shapes, such as gigli, lumache or conchiglie
100g/3½oz parmesan cheese

Method

For the sauce, heat the oil in a pan. Add the onions and fry until soft but not browned. Add the garlic and fry for one minute.
Add the remaining sauce ingredients and bring to the boil. Reduce the heat and simmer for about an hour. Check for seasoning and add more salt and freshly ground black pepper, if needed.
For the vegetables, preheat the oven to 180C/355F/Gas 4.
Chop the aubergine, courgettes and red peppers into 2.5cm/1in pieces and place in a roasting tin with the whole garlic cloves. Drizzle with the olive oil and season, to taste, with salt and freshly ground black pepper. Mix the vegetables to coat in the olive oil. Roast in the oven, stirring occasionally, for 45 minutes, or until soft turning golden. Add the tomatoes to the roasting tin for the last 20 minutes of cooking time.
When ready to serve, cook the pasta according to the packet instructions. Drain the pasta well and stir through the sauce.
Divide evenly among four serving plates and top with the roasted vegetables. Grate over the parmesan cheese and serve with crusty bread or bruschetta on the side.