- 3 courgettes, halved and sliced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 large aubergine, cut into rounds then sliced
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 400g baby plum tomato, halved
- 8 garlic cloves, skin on
- 2 tbsp olive oil, plus a drizzle
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 400g penne
- 140g pack diced pancetta
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 25g Parmesan, grated, plus extra to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- handful basil leaves
Heat oven to 220C/200C fan/gas 7. Put the vegetables and garlic in a large roasting tin, toss with the oil and season. Spread out in a single layer and roast for 35 mins until tender, stirring after 20 mins.
Meanwhile, cook the pasta following pack instructions. Reserve some of the cooking liquid, then drain.
Pop the pancetta, with a drizzle of oil, into the pan you cooked the pasta in. Cook for 2-3 mins until golden, crisp and cooked though. Toss in the drained pasta, Parmesan, roasted veg and a couple tbsps of the reserved cooking liquid. Tear in most of the basil leaves and stir. Serve sprinkled with remaining basil leaves and extra Parmesan.