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!
Serves 4 
45 mins 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
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
Roasting tray
Pot
