Silvana's Mediterranean & basil pasta

Silvana's Mediterranean & basil pasta

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(48 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 4
Silvana Franco's fast, easy and healthy vegetarian pasta is perfect for a midweek meal

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal452
  • fat8g
  • saturates1g
  • carbs86g
  • sugars1g
  • fibre7g
  • protein14g
  • salt0.1g
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Ingredients

  • 2 red peppers, seeded and cut into chunks
  • 2 red onions, cut into wedges
  • 2 mild red chilli, seeded and diced
  • 3 garlic cloves, coarsley chopped
  • 1 tsp golden caster sugar
  • 2 tbsp olive oil, plus extra to serve

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1kg small ripe tomatoes, quartered

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 350g dried pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

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

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments (55)

paddygas's picture
5

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
4

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
5

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
5

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
4

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.

moley2's picture
5

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

hubbabubba's picture
5

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...

hexane's picture
5

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

f1madxxx's picture
5

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

vpilky's picture
5

I was really suprised with this dish so easy and tasty

julialallan's picture

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.

fran87's picture
5

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!

fran87's picture
5

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.

sarahlh's picture
5

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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