Fusilli Pasta with Tomato Sauce and Roasted Vegetables
This recipe combines the comforting allure of perfectly cooked fusilli pasta with the robust flavours of a homemade tomato sauce and a medley of roasted vegetables.
225 grams fusilli pasta
2 cups mixed vegetables (such as bell peppers, zucchini, and eggplant), cut into bite-sized pieces
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
2 cloves garlic, minced
1 can cherry tomatoes
1 teaspoon fresh basil
1/2 teaspoon fresh oregano
Grated Parmesan cheese, for serving
Fresh basil leaves, for garnish (optional)
Preheat your oven to 400°F (200°C).
Toss the mixed vegetables in 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast the vegetables in the preheated oven for about 20-25 minutes until they are tender and lightly browned. Set aside.
While the vegetables are roasting, cook the fusilli pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the cherry tomatoes (with their juice) to the skillet. Stir in the dried basil and dried oregano. Season with salt and pepper to taste. Simmer the tomato sauce for about 12-15 minutes, allowing the flavours to blend and the sauce to thicken slightly.
Add the cooked fusilli pasta and roasted vegetables to the skillet with the tomato sauce. Toss everything together until the pasta and vegetables are coated evenly with the sauce. Cook for an additional 2-3 minutes to heat everything through.
Serve the Fusilli Pasta with Tomato Sauce and Roasted Vegetables hot, topped with grated Parmesan cheese and fresh basil leaves for garnish, if desired.