Jonathan’s Summer Roasted Vegetable Pasta

My friend Jonathan was telling me about a summer pasta that he makes. Since he’s a) Italian and b) a very good cook, I decided to ask him for his recipe, such as it is.

This is one of those recipes that you can play fast and loose with – no specific measurements, the ingredients are flexible and it’s pretty simple to make. Here are the directions, as sent:

some garlic -6 cloves - lots of cherry tomatoes cut in half at least two qts  - three peppers any color -cut up -two red onions -cut in lg pcs - 3 or 4 zucchini - cut in inch pcs . toss all in good olive oil -salt & pepper - roast at 450 for about 30-45 min . Set half aside - to go top of pasta -the other half, blend adding olive oil to a sauce - save some pasta water -if sauce is thick -add good cheese.

Here’s what I did:

First, I added some good quality olive oil to a roasting pan, just enough to coat the bottom of the pan, and then the vegetables. I then cut up some peppers, an onion, some cherry or grape tomatoes, and some garlic. I tossed it to coat the vegetables and stuck it in the oven. I checked on it every 15 or so minutes to make sure it was caramelizing, and to stir it up a little.

Then I cooked up some pasta, using my favourite shape – the “rasta pasta”.

I took about half of the vegetables and gave them a whiz with my immersion blender, which is the BEST kitchen tool!!! I added a little of the pasta water, as Jonathan suggested and about a tablespoon of yoghurt to make it creamier.

Then I drained the pasta, mixed the sauce in, and topped it with the remaining vegetables.

I topped it with some freshly grated Parmesan Reggiano cheese, and some sea salt and then tossed it all together, again. It was delicious and quick. Pretty healthy, too. I think that it will become a summer staple around my house. Next time, I will add more tomatoes, so the sauce will be more of a red sauce.