Roasted Vegetable Sauce With Capers And Cherry Tomatoes

When choosing peppers, eggplants and zucchinis, squeeze them lightly to ensure the flesh is firm. When buying leeks, look for a good proportion of white trunk, the really tender, sweet part. The leaves needn’t be wasted, however -provided they are fresh, just cut them off and use them to make stock.

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Prep Time 10

Cook Time 30

Total Time 40

Course Pasta

Servings 4

Calories 102.9 kcal

Ingredients

1 small eggplant, about 100 g
1 red pepper, halved and deseeded
1 yellow pepper, halved and deseeded
100 g zucchinis
100 g leeks, split and well washed
1 1/2 tablespoons finely chopped rosemary
2 garlic cloves, finely chopped
2 tablespoons olive oil
400 g dried pasta, such as ridged penne or tubetti
1 -2 tablespoons capers, rinsed and drained
100 g cherry tomatoes
Extra virgin olive oil, to serve
6 sprigs of rosemary, to serve
Freshly grated Parmesan cheese, to serve

Instructions

Preheat the oven to 200°C (400°F/Gas 6).
Cut the eggplant, peppers, zucchinis and leeks into bite-sized pieces, about 2 cm square, and arrange in a single layer in a roasting tin. Add the rosemary, garlic and oil and mix well with your hands. Cover with foil, transfer to the preheated oven and roast for 20-30 minutes until tender.
Remove and discard the foil, add the capers and cherry tomatoes, stir well and roast for a further 10 minutes.
Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet.
Add the roasted vegetables to the drained pasta, stir well and spread out on a serving plate. Sprinkle with oil and rosemary and serve with Parmesan.
roasted vegetable pasta recipe-roasted cherry tomatoes pasta
#Variation# Instead of cherry tomatoes, add 3 tablespoons black olives.

Keyword Pasta recipes, Vegetarian