Roast up your Veggies, blend into a Sauce and toss it with your pasta. Hello Dinner!
Ingredients:
Roasted Vegetables:
350g/12.3oz Cherry Tomatoes, whole
250g/8.8oz Mushrooms, quartered
1/2 Onion, roughly chopped
1 Tbls Olive Oil
1/2 Teaspoon Salt
Pasta:
450g/16oz Spaghetti (Reserve 1/2 cup pasta water)
400g/14oz Tin Chopped Tomatoes
2 Cloves Garlic, roughly chopped
1/2 Teaspoon Salt
1/2 Cup Pitted Olives
3 Tbls Olive Oil
Juice of 1 Lemon
Pasta Topping:
50g/1.76oz Butter
Capers
Black Olives
Fresh Basil
Method:
Preheat oven 220C/425F.
Place the whole cherry tomatoes, mushrooms and chopped onions in a shallow baking dish. Drizzle with oil, sprinkle with salt, mix together and roast for 20 minutes. When ready transfer to a food processor and add the chopped tomatoes, garlic, salt, olives, olive oil and lemon juice. Pulse until a textured sauce is formed.
Toss cooked pasta with sauce. Add in capers, butter, black olives and reserved pasta water a little at a time until it comes to a saucy way, then stir in chopped fresh basil to your liking.
Serve with Parmesan cheese and extra chopped fresh basil on top.
Enjoy!
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