Simple Veggie Mediterranean Pasta

Prep Time: 30 minutes

Cooking Time: 2 hours

Servings: 4

Ingredients

For Sauce

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 small garlic cloves, finely chopped
• 2 14-ounce cans diced tomatoes
• 1 tablespoon sun-dried tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried basil

• 1 teaspoon oregano

• 1 teaspoon dried parsley
• ½ teaspoon salt
• ½teaspoon brown sugar
• freshly ground black pepper

For Veggies

• 1 piece aubergine
• 2 pieces courgettes
• 2 pieces red peppers, de-seeded
• 2 garlic cloves, peeled
• 2-3 tablespoons olive oil
• 12 small vine-ripened tomatoes

For Serving

• 16 ounces of pasta of your preferred shape, such as Gigli, conchiglie etc.
• 3½ ounces parmesan cheese
• bread of your choice

Process

1. Heat oil in a pan over medium heat.

2. Add onions and fry them until tender.
3. Add garlic and stir-fry for 1 minute.
4. Add the remaining ingredients listed under the sauce and bring to a boil.
5. Reduce the heat, cover, and simmer for 60 minutes.
6. Season with black pepper and salt as needed. Set aside.
7. Preheat oven to 350°F.
8. Chop up courgettes, aubergine and red peppers into 1-inch pieces.
9. Place them on a roasting pan along with whole garlic cloves.
10. Drizzle with olive oil and season with salt and black pepper.
11. Mix the veggies well and roast in the oven for 45 minutes until they are tender.
12. Add tomatoes just before 20 minutes to end time.
13. Cook your pasta according to package instructions.
14. Drain well and stir into the sauce.
15. Divide the pasta sauce between 4 serving plates and top with vegetables.
16. Grate some parmesan cheese on top and serve with bread.
17. Enjoy!

Nutrition

• Calories: 252
• Fat: 17g
• Carbohydrates: 19g
• Protein: 0g