ROASTED PASTA SAUCE
3 x portions
INGREDIENTS
300g Zucchini
300g Red capsicum
2 -3 tbsp Capers
2 x large handfuls Spinach (or parsley)
600g Cherry tomatoes
1/3 bunch Basil
1 tsp x Lemon zest
100ml Olive oil
2 tbsp Tomato paste
250g Pasta
Salt + Pepper
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METHOD
1. Preheat the oven to 210c.
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2. Chop your capsicum and zucchini, scatter on a baking tray along with the whole cherry tomatoes. Roughly chop fresh thyme and toss through vegetables with a drizzle of olive oil and sprinkle of salt. Roast in the oven for 20 minutes.
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3. After 10 minutes, put a pot of water over high heat and bring to the boil. Add pasta to the pot (about 80-100g dry pasta per person), with a sprinkle of salt. Cook until al dente, then drain.
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3. When vegetables are done, add to a bowl with tomato paste and olive oil, combine. Add capers or chopped olives, finely chopped parsley/spinach, basil leaves and lemon zest, then add the pasta to the bowl and toss to coat in the sauce.