Mediterranean and Basil Pasta
|Red peppers||2 , deseeded and cut into chunks|
|Red onions||2 , cut into wedges|
|Mild red chilies||2 , deseeded and diced|
|Garlic||3 Clove (15 gm), coarsely chopped|
|Golden caster sugar||1 Teaspoon|
|Olive oil||2 Tablespoon (Plus Extra To Serve)|
|Small tomatoes||20 Ounce, quartered (1 Kilograms Or 2 Pound And 4 Ounce, Ripe Ones)|
|Pasta||12 Ounce (350 Grams)|
|Basil leaves||1 Cup (16 tbs) (A Handful Of Leaves)|
|Vegetarian parmesan||2 Tablespoon, grated (Handful Leaves)|
1. Heat oven to 200C/180C fan/gas 6. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with the sugar, drizzle over the olive oil, then season well with salt and black pepper. Roast for 15 mins, toss in the tomatoes, then roast again for another 15 mins until everything is starting to soften and look golden.
2. While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to pack instructions, until tender, but still with a bit of bite. Drain well.
3. Remove the vegetables from the oven, tip in the pasta, then lightly toss together. Tear basil leaves over the top and sprinkle with cheese to serve, if you have any leftovers it makes a great cold pasta salad -just moisten with extra olive oil if needed.