Silvana's Mediterranean & basil pasta

Silvana's Mediterranean & basil pasta

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(67 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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25th Sep, 2018
Really enjoyed this meal and so simple but plenty of flavour. I added a homegrown courgette with the tomatoes and some butternut squash leftovers (small chunks) with one pepper & chopped the onion into large pieces. It's made enough for 3 meals so my husband could take one portion for lunch today! We scored it 8/10
24th Sep, 2018
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24th Sep, 2018
First time I cooked this the onions were a bit burnt. This time added onions at halfway point, with the tomatoes & they were perfect. Used chilli flakes instead of fresh, added courgettes & mushrooms - made loads & was so tasty!
16th Oct, 2017
A good, fast week night meal. I used a courgette in place of one of the peppers. Not really saucy, but some nice textures and mild spice in here.
martin on food's picture
martin on food
28th Mar, 2017
Great recipe I had stop the kids eating it all by hiding it before a hungry wife came home. Great recipe for using up the pasta we all have lurking in the back of the cupboard. I used a tin of plum tomatoes as i did not have enough fresh. Remember to season well will take a fair bit Happy days.
8th Feb, 2016
Delicious pasta dish. I made a couple of tweaks, I used tinned tomatoes and added low fat mozzarella and used dried basil as had no fresh. Very tasty .
17th Aug, 2015
delicious easy pasta dish. I added chorizo,and corvette. As suggested below. I also added dried chili flakes as well as the fresh chilli to give it a nice kick. It made huge portions. We ate it hot but I would also serve it whole.
4th Jun, 2015
Someone has copied your recipe as it is here -
4th Jun, 2015
Lovely pasta dish for the surprisingly few ingredients, will be making this one again!
Brownies are penggg's picture
Brownies are penggg
4th May, 2015
Nice healthy recipe! Really delish. I love pasta you should really try this!!! If you don't you're OUT OF YOUR MIND :)


18th May, 2017
Can this be frozen? If not, how long will it last chilled?
goodfoodteam's picture
23rd May, 2017
Thanks for your question. This dish is not designed to be frozen. Cool the dish within 90 mins and keep it in the fridge for up to 2 days.
17th Jun, 2018
I made this for a dinner party on Friday night and it was loved by all. It's a real crowd pleaser and gives you the freedom to add as much veg as you like. I followed other people's suggestions by add chunks of chorizo which i roasted along with the veg, and I also added pesto crumb and baked it for 20mins in the oven. The pesto crumb is from the bbc good food 'courgette and basil pasta with pesto crumbs'.
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