I often roast the vegetables in my refrigerator, and a great way to use them is quick and simple sauce. Even if I add a little olive oil, vegetables themselves become the sauce, because they are dark race.
You can easily roast the vegetables ahead of time, which saves time, at dinner, in a hurry to get everything on the table. I usually top this pasta with goat cheese crumbles, but the grated Parmesan or pecorino cheese would also be very tasty. Without cheese, of course, would be a very good vegetarian choice.
I offer two versions of pasta with tomato sauce, less than one and one without. Both are delicious, but a completely different flavor.
Serves 4 to 6
by Deborah Mele
Pasta with roasted vegetables # 1
Mixed grilled vegetables recipe (4 to 5 cups
5-6 tablespoons olive oil
2 cloves garlic, peeled and chopped
6 fresh basil leaves, thorns
Red pepper flakes (optional)
1 pound Rigatoni pasta (or pasta of choice
Put the pasta water to boil. In a small saucepan, heat the olive oil and add garlic and red pepper. Once the garlic begins to sizzle remove from heat.
Cook the pasta until it is al dente. Drain, reserving a cup of cooking water. Return pasta and add the garlic in olive oil, vegetables and basil torn. Cook over high heat until hot, add cooking water if pasta seems dry. Serve hot.
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