Silvana's Mediterranean & basil pasta

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Recipe by Good Food

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1. 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.
2. 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.
3. 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.

PER SERVING

452 kcalories, protein 14g, carbohydrate 86g, fat 8 g, saturated fat 1g, fibre 7g, salt 0.1 g

'Great food for friends - colourful but not too fancy. I had time to shop and cook after work without feeling stressed.'

Latest comments and suggestions

• Chocolate Lady

  08 January 2008

  Chocolate Lady rated and commented on this recipe

  

  I made this for friends as part of the January healthy eating resolution. It was lovely. I added some sunblush tomatoes together with the fresh ones. I will definately be making it again.

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• fran

  15 February 2008

  fran rated and commented on this recipe

  

  Delish! I put in a bit more chilli and some sun dried toms, tastes great for lunch cold. But I have to say the portion size is extremely generous.

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• old fart

  16 February 2008

  old fart rated this recipe

  

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• fran

  03 March 2008

  fran commented on this recipe

  Excellent!! Really easy way to get your veggie portions, v low in fat, just use whatever veg you have in. I added chilli, there was absolutly loads of it though - even after halving the quantities!

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• Julia

  10 April 2008

  Julia commented on this recipe

  Fantastic recipe, I make this at least once a week and throw in whatever extras I have, sometimes bacon or mozzarella. The portion size is just right for my boyfriend who eats like a horse! A delicious way to get your veggies.

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• pilky

  10 August 2008

  pilky rated and commented on this recipe

  

  I was really suprised with this dish so easy and tasty

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• F1madxxx

  11 September 2008

  F1madxxx rated and commented on this recipe

  

  Great hot or cold...and low in fat.

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• Rog

  17 September 2008

  Rog rated and commented on this recipe

  

  Really delicious. I used whole cherry tomatoes, rather than quartered small tomatoes.

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• Yummyfood

  27 September 2008

  Yummyfood rated and commented on this recipe

  

  This is one of my favourite dishes as it's great for using up any leftover veg! For a little extra heat try a sprinkle of dried chilli flakes for the last 15 mins of cooking. Also delicious served with grated cheese on top...

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• Moley

  22 October 2008

  Moley rated and commented on this recipe

  

  This is really tasty despite there not being a sauce. Really easy to make too!

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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 , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 35 40 mins

Vegetarian, Low-fat

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 , to serve

PER SERVING

452 kcalories, protein 14g, carbohydrate 86g, fat 8 g, saturated fat 1g, fibre 7g, salt 0.1 g

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