Roasted Vegetable Pasta with Tomato Sauce
Ingredients
- 500g spaghetti
Roasted vegetables
- 1 small eggplant, diced
- 1 zucchini, diced
- 1 red pepper, diced
- 2 handfuls of vine tomatoes
- 3-4 tablespoons oil
- Salt, pepper, sweet paprika, dried rosemary, parsley, thyme, oregano, and a pinch of cinnamon
Tomato sauce
- 1 garlic clove, chopped
- 400g passed tomatoes
- 4 tablespoons oil
- Salt, pepper, chili, sweet paprika, dried basil, rosemary, and thyme
Preparation
Preheat the oven to 180 degrees.
Put the diced vegetables into a bowl, add 4 tablespoons of oil, mix, then add the spices and mix well again.
Place the vegetables in a suitable baking dish and bake for 35-40 minutes.
Lightly fry the garlic in a saucepan with a little oil, add the tomatoes, add 4 tablespoons of oil, and season with salt, pepper, chili, sweet paprika, rosemary, and thyme.
Simmer the sauce for 20 minutes at medium heat.
Cook the spaghetti according to package instructions, then mix it with the tomato sauce.
Once the vegetables are done, serve the spaghetti on a plate and top with the hot roasted vegetables.
Tips
For even spice distribution, you can use a food processor as an alternative, but mixing by hand is recommended for better results.
