Roast Ratatouille Pasta

This is one of those pastas that is both comforting and light, thanks in part to the high ratio of veg to pasta. It’s also fabulously easy: chop up your veg, chuck ‘em in the oven, then stir them through pasta. It’s also eminently adaptable - throw in some chopped olives, anchovies or sundried tomatoes or any fresh herb you wish. I ate this three meals in a row and I don’t regret a thing.

Photography by Safia Shakarchi

ingredients

serves 4

• 1 aubergine, cut into 2-3cm cubes
  2 small red or yellow peppers, deseeded and cut into 2-3cm cubes
  600g tomatoes, any shape and size, cut into 2-3cm piece
  2 courgettes, cut into 2-3cm cubes
  2 small red onions, cut into 2-3cm cubes
  8 garlic cloves, roughly chopped
  75ml olive oil, plus extra, to serve
  5 tbsp sherry vinegar
  2 tsp dried oregano
  400g penne, rigatoni or conchiglie
  2 big handfuls of basil, roughly torn, to serve
  A big handful of fresh oregano, to serve
  Parmesan, to serve

instructions

Preheat the oven to 200C/180C fan/ gas 6. Transfer all the vegetables including the onions and garlic to a large baking tray and drizzle over the oil, vinegar and oregano. Season generously, toss so everything is coated and place in the oven for 20 minutes.

After 20 minutes, everything should be beginning to steam and colour, so give it a good stir and return to the oven for another 20-30 minutes until everything is tender, juicy and coloured on the edges. Cover in foil to keep warm.

Bring a pan of salted water to the boil and cook the pasta to al dente. Drain, keeping  a cup of the pasta water. Transfer the pasta to the vegetable tray along with the herbs, or tip everything into the pasta pan, adding splashes of pasta water and a few tablespoons of oil if you feel it needs it. Transfer to plates, grate over some Parmesan, and serve.