a handful of fresh basil leaves and 2 tbsp grated parmesan (or vegetarian alternative), to serve
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.
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.
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.