Lunch recipe
Roasted aubergine, courgette and pepper folded through tomato pasta with lemon parsley crumbs.
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Ingredients
two large roasting trays, large saucepan, large frying pan, fine grater
Method
Heat the oven to 220C/200C fan/gas 7. Cut the aubergine, courgettes and red peppers into 2cm pieces, thinly slice the red onion, grate the garlic and finely chop the parsley.
Spread the aubergine, courgettes, peppers and red onion over two large roasting trays. Toss with 3 tablespoons olive oil, dried oregano, 0.5 teaspoon salt and the black pepper. Roast for 20 to 23 minutes, turning once, until tender with browned edges.
Meanwhile, bring a large saucepan of water to the boil with 0.25 teaspoon salt. Add the pasta and cook for the pack time until tender with a slight bite. Scoop out 100ml cooking water, then drain.
Put the chopped tomatoes and two thirds of the grated garlic in the pasta pan. Simmer over a medium-high heat for 6 to 8 minutes until thick enough to coat a spoon, then stir in the drained pasta and enough reserved cooking water to loosen.
Heat the remaining 1 tablespoon olive oil in a frying pan over a medium heat. Add the breadcrumbs, remaining garlic and remaining 0.25 teaspoon salt. Cook for 3 to 4 minutes, stirring, until crisp and golden, then mix in half the parsley and finely grated lemon zest.
Fold the roasted vegetables and 2 tablespoons lemon juice through the tomato pasta. Divide between bowls, scatter with the herby crumbs and remaining parsley, and serve warm or at room temperature.
