Roasted Aubergine & Pepper Pasta

rich garlicky tomato sauce, sundried tomato walnut and parsley.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 240C/ fan 220C / gas mark 9. Boil a kettle. Dice the pepper and aubergine into 2cm cubes. Transfer onto a lined baking tray and toss with 1 tbsp oil. Season to taste. Roast for 17-20 mins, until soft and golden.

Step 2

Meanwhile, finely chop or crush the garlic. Halve the tomatoes. Quarter the olives. Roughly chop the walnuts. Heat a large, dry frying pan on medium heat. Add the walnuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside.

Step 3

Dissolve the 1/2 stock cube in 150ml (75ml for 1 person) of water. Reheat the frying pan with 1 tbsp oil on medium heat. Add the garlic, tomatoes and chilli flakes (to taste) cook for 1 min. Add the olives, sundried tomato paste, Passata and stock. Simmer for 7-8 mins, until slightly thickened. Season to taste with sea salt and black pepper.

Step 4

Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.

Step 5

Roughly chop the parsley. Add half the parsley, half the walnuts, the roasted veg and cooked pasta to the tomato sauce. Toss to combine. Add a splash of water to loosen, if needed. Season to taste with sea salt if necessary.

Step 6

Serve garnished with the remaining walnuts and parsley.