Inspired by the delicious French classic this vegetarian pasta dish is not only super tasty but packs in lots of veggies for your 5 a day! I like to roast all the veggies off in the oven before adding to the tomato sauce for even more flavour and texture.
Prep time 10mins
Cooking time 25mins
1 medium aubergine, cut in to 1 inch cubes (roughly)
1 large courgette, cut in to 1 inch cubes (roughly)
1 red pepper, cored and cut to similar sized pieces as the courgette and aubergine
Olive oil
Salt & pepper
Dried Italian seasoning, about 3tsp
1 onion, roughly diced
2 large garlic cloves, crushed
1/2tsp chilli flakes (optional)
350ml passata
1tsp sugar
300g dried short pasta such as penne or fusilli
3tbsp fresh chopped basil
Begin by pre heating your oven to 180ºc and putting a large pan of water on to boil, add a large pinch of salt to the water.
In a large mixing bowl add the diced aubergine, courgette and red pepper, drizzle with about 1.5tbsp olive oil, season with salt and pepper, around 1/4tsp of each and sprinkle over 2tsp of dried Italian herbs, toss it well until everything is coated. Transfer on to a baking tray and pop in the oven, it will take about 15 minutes until they are just softened and nicely coloured. Please stir halfway through.
Meanwhile, in a sauté pan or deep frying pan add 1.5tbsp olive oil on a medium heat. Once the oil has heated add the onion, cook for 3 minutes until it has started to soften.
Now add the garlic and cook for another minute. Please don't let it burn, add a splash of water to the pan if it begins to get to dry.
Once the garlic is fragrant add in 1tsp of dried Italian herbs and the chilli flakes if you're using, cook for a minute, again add some water if the pan gets to dry.
Now pour in your passata and add the sugar and a small pinch of salt and pepper.
Your pasta water should be boiling now, if you haven't already add the pasta in to cook according to packet instructions, this is normally for around 12minutes.
Back to the sauce... Let the sauce bubble away on a medium to low heat until your veggies in the oven are ready. Probably about another 5 minutes.
Once your veggies are nice and tender carefully remove them from the oven add them to your sauce and stir until all mixed in. Continue to cook on a medium to low heat until your pasta is ready.
Before you add your cooked and drained pasta, stir through half of your basil, keeping the rest for a garnish, have a taste of your sauce, add any more seasoning if you require, maybe a bit more salt and pepper or even a small pinch more of sugar if it tastes a little to bitter.
Now add your drained pasta and stir well until its properly coated.
Dish up in to bowls and sprinkle over the rest of the basil.
If your pasta is ready before your sauce, once you have drained it, pour over a little olive oil and stir well this will stop it from clumping together while its sitting around.
