Roasted Vegetable Pasta
Ingredients
- for 500g spaghetti
- oven baked vegetables
- 1 small eggplant, diced
- 1 zucchini, diced
- 1 red pepper, diced
- 2 hands full of vine tomatoes
- 3-4 tbsp oil
- salt, pepper, paprika sweet, dried rosemary, parsley, thyme, oregano and a pinch of cinnamon
- for the sauce
- 1 garlic clove, chopped
- 400g passed tomatoes
- 4 tbsp oil
- salt, pepper, chilli, paprika sweet, dried basil, rosemary and thyme
Preparation
Preheat oven at 180 degrees
Put the diced vegetables into a bowl, add 4 tbsp of oil, mix and then add the spices and mix well again. [You can also put it into zsm, but I like to split it because it distributes it more evenly.]
Put the vegetables into a suitable shape and bake for 35-40 minutes
Slightly fry the garlic in a saucepan in 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
Then cook the spaghetti and then put it under the tomato sauce
Once the vegetables are ready, put the spaghetti in a plate and top with the still hot vegetables from the oven
