Spicy Roasted Ratatouille Pasta

Spicy Roasted Ratatouille Pasta Ingredients

Roasted Vegetables3 cups zucchini3 cups carrots (or eggplants)3 cups bell peppers2 cups onion5 tbsp olive oil3 cloves garlic (minced)3 tbsp balsamic vinegar1 tsp salt1/2 tsp ground black pepper1/2 tsp red chili flakes

Pasta

1 packet or 500 g pasta of choice (cooked till al dente, according to package instructions & save 1 cup of cooking water)2 tbsp olive oil2 cloves garlic (minced)3 cups tomatoes (diced)1 tsp dried oregano1/2 tsp dried thyme1/2 tsp dried basil1/2 tsp salt (to taste)1/4 tsp ground black pepper1/2 tsp red chilli flakes

Steps

Preheat oven to 20 deg C & line baking trays with parchment paper.Wash, pat dry, cut vegetables into equal sizes & place them in a bowl.Add the rest of the ingredients & toss to coat evenly.Transfer & arrange vegetables onto the baking trays in a single layer, bake for 20-30 mins until they start to caramelise.Meanwhile, make the tomato sauce by heating olive oil in a large pan on medium high.Add garlic, cook & stir for 1 min.Add tomatoes & cook for 10-15 mins until they start to break down.Add the rest of the ingredients, stir well, cook for 5 mins & taste to adjust seasoning.Add the cooked pasta & vegetables into the pan with tomato sauce, stir well to coat everything (add some pasta water if needed) & taste to adjust seasoning.Remove from heat, garnish with chopped fresh basil (optional) & serve immediately.