Roasted Vegetable Pasta with Zucchini, Eggplants, Peppers, and Tomatoes
Ingredients
- 500g spaghetti
Oven baked 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
- A pinch of cinnamon
Sauce
- 1 garlic clove, chopped
- 400g tomato sauce
- 4 tablespoons oil
- Salt
- Pepper
- Chilli
- Sweet paprika
- Dried basil
- Rosemary
- 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.
Then cook the spaghetti and then put it under the tomato sauce.
Once the vegetables are ready, put the spaghetti on a plate and top with the still hot vegetables from the oven.
