Silvana's Mediterranean & Basil Pasta
In this recipe, vibrant red peppers, onions, tomatoes, and chili peppers come together in a medley of roasted goodness. Tossed with al dente pasta and garnished with fresh basil and Parmesan, this dish is a symphony of flavors and textures. Perfect as a warm dinner or packed for a delightful cold pasta salad the next day!
— Constant Cookbook
Ingredients
- 2 red peppers , seeded and cut into chunks
- 2 red onions , cut into wedges
- 2 mild red chillies , seeded and diced
- 3 garlic cloves , coarsley chopped
- 1 tsp golden caster sugar
- 2 tbsp olive oil , plus extra to serve
- 1kg small ripe tomatoes , quartered
- 350g dried pasta
- a handful of fresh basil leaves and 2 tbsp grated Parmesan (or vegetarian alternative), to serve
Instructions
- To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden.
- While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well.
- Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top and sprinkle with Parmesan to serve. If you have any leftovers it makes a great cold pasta salad – just moisten with extra olive oil if needed.
Cook Time
30M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 452 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 86 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 0.1 milligram of sodium
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