Silvana's Mediterranean & basil pasta

Silvana's Mediterranean & basil pasta

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(51 ratings)

Prep: 5 mins Cook: 30 mins


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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  • 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
    olive oil

    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



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

  • 350g dried pasta



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


  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, questions and tips

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2nd May, 2012
A little bland in taste, but I did follow the suggestion of replacing some sugar with balsamic vinegar and I think it helped a bit. Served it as a side dish to grilled meat and it worked very well.
27th Apr, 2012
Added thinly sliced strips of carrot and roasted the veg on the BBQ. We really liked it and will use the recipe regularly.
27th Apr, 2012
Used all the ingredients also added thinly sliced carrots - roasted them in a metal tray on the BBQ - it was a delicious pasta dish.
24th Feb, 2012
Oh. My. God. !! This is the best recipe I've cooked - ever. ...and I'm not really a pasta lover either. I looked at the suggestions made by others and added lightly toasted pine nuts at the end and also Crespo Greek Style black olives (the ones NOT in brine, but dry in the jar, stone in ). Simply stunning. I used wholemeal penne, but I don't think the pasta used would make much difference. The combination of the caramelised red onions, the sweetness of the red peppers, the saltiness of the of black olives and the delicious pine nuts made this dish simply stunning. If you don't try this, you must be mad ! :-)
2nd Jan, 2012
Originally served this up with Tomato & thyme cod but it proved to be fantastic on its own, will definitely be making this again! P.S. Added some unused mushrooms and two courgettes that were lurking in the fridge - worked well! P.P.S. Lovely cold but also reheats well
23rd Oct, 2011
We made this recipe for a family get together. Everyone loved it - we had to double the ingredients and sadly there were no left overs! Will definitely make again and try a different selection of vegetables. Excellent recipe.
18th Oct, 2011
lovely healthy family meal. great idea
18th Oct, 2011
lovely healthy familt meal. great idea
24th Aug, 2011
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.
29th Jul, 2011
This was really easy and delicious, we will definately do this again


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