Silvana's Mediterranean & basil pasta

Silvana's Mediterranean & basil pasta

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(43 ratings)

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Cooking time

Prep: 5 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

Silvana Franco's fast, easy and healthy vegetarian pasta is perfect for a midweek meal

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
452
protein
14g
carbs
86g
fat
8g
saturates
1g
fibre
7g
sugar
1g
salt
0.1g

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 (or vegetarian alternative), to serve

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Method

  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.

Recipe from Good Food magazine, August 2002

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Comments

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chocorina's picture
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A fabulously versatile and flavoursome recipe. I used amaranth wholegrain pasta and added broccoli florets to the pot for the last few minutes of cooking.
For the roasted veg I threw in small chunks of sweet potato, courgettes and peeled whole garlic cloves with the onion. Omitted the chilli and peppers because I didn't have any but at the end of roasting added jar peppers and cubes of halloumi cheese. Back in the oven for 5-10 mins to melt the cheese slightly. Threw it all together and topped with a little grated low fat cheese, absolutely delicious despite forgetting to add the basil.

bucketmatt's picture

This was really easy and delicious, we will definately do this again

ffingy78's picture
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This sounded so simple that I was skeptical, but the other ratings persuaded me to try. I used grana padano as the shop had run out of parmesan, but other than that sticked to the recipe. What can I say but awesome, and so easy to do. Omnom.

kerryjhague's picture
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this was so simple but absolutely delicious. I will definitely be making this on a regular basis.

beki-boo1985's picture
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This recipe for great,easy to make and seen as my fiance doesnt like peppers,tomatoes or onion it also means there was LOADS left over and was able to freeze it for another time.
I also added mushrooms and a little bit of grated cheese as well as the parmasan

Lovely and healthly

cathy_youd's picture
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Made this last night and it was gorgeous! Lots of leftovers in the fridge now too but I am going to add different extras to each portion that I eat (tuna maybe, blue cheese...)

allielovetocook's picture
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After reading other comments I added a chopped Courgette, and a small Aubergine diced, and a little dried rosemary - and just moments before adding the pasta, ripped a small low-fat ball of mozzarella into the veg and allowed it to melt. Absolutely delicious. Simply, tasty, and an absolute crowd pleaser. A recipe that will be used over and over again on a regular basis. Can't wait to try it cold.

prism999's picture

Like a savoury party in the mouth. Have made this so many times at barbecues with friends. Adapt ingredients, red and yellow peppers, courgettes nice chunky cubes. have shared this recipe with so many friends as they love it. Mix it up how you like - it always a winnerx

lmayc666's picture
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added some mozarella and balsamic...very tasty!

rhianthomas1984's picture
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This was very nice and a great way to use up vegetables. As there is only two of us, we had quite a lot leftover (and although the recipe doesn't state that you can) i have frozen what was left. The plan is to defrost, place in a pan with a tin of of chopped tomatoes and heat through. Hope it works!

have1hope's picture
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a great meal for a romantic night in

hollywoozle's picture
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Very simple and pretty tasty. I actually liked it better cold for lunch the next day. :) I used 600g of tomatoes and thought that this was plenty.

laureana's picture
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great recipe, i made a few alterations to make it more child friendsly, ommited the chilli and garlic, but added a yellow pepper, and LOADS of cheery tomatoes, feta cheese, and a rosemary sprig. it was really good, and loads left for lunch boxes too-great!

dangermouse73's picture
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Was tasty and very simple to make , I followed the advice on balsamic vinegar instead of sugar and added courgettes too.

paddygas's picture
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This went down a treat, so easy to make, so much more you can do with it also.

franniban's picture

I added corgettes (over load from the allotment) aubergine and rosemary in the first roasting. Then I added capers and balsamic vinegar rather than sugar. Absolutely delishous! Husband loved it. Made real change from chucking all the above in a pan and boiling it! I roasted the veg for a lot longer tho.

sara_l_wood's picture
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Really yummy however with the chillis, my 3 young boys found it a bit too hot so I've made a version with no chillis and it's just as tasty.

magickal's picture
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It was suprisingly delicous. I added some pine nuts, sun dried tomatoes and some olives at the end and it was delicous. I will definitely make it again!

gillh007's picture
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This is a great dish. I added 2 portions of Salmon, flaked into it towards the end of cooking - wonderful. Freezes really well. Well worth it. Will do again.

harding-hook's picture
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This is so easy to make and really yummy. As a cold dish this will also make a great pack lunch to take to work.

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