Roasted Vegetable Pasta
Ingredients
Oven baked vegetables
- 1 small eggplant, diced
- 1 zucchini, diced
- 1 red pepper, diced
- 2 handfuls of vine tomatoes
- 3-4 tbsp oil
- Salt, pepper, paprika sweet, dried rosemary, parsley, thyme, oregano and a pinch of cinnamon
Sauce
- 1 garlic clove, chopped
- 400g tomato sauce
- 4 tbsp oil
- Salt, pepper, chilli, paprika sweet, dried basil, rosemary and thyme
Preparation
Preheat oven to 180 degrees
Put the diced vegetables into a bowl, add 4 tablespoons of oil, mix and then add the spices and mix well again
Put the vegetables into a suitable baking dish and bake for 35-40 minutes
Slightly fry the garlic in a saucepan with a little oil, add the tomatoes, add 4 tablespoons of oil and season with salt, pepper, chili, paprika, rosemary and thyme
Simmer for 20 minutes at medium heat
Cook the spaghetti and then mix it with the tomato sauce
Once the vegetables are ready, place the spaghetti on a plate and top with the hot vegetables from the oven
