Mozzarella and Roasted Vegetable Pasta
Time: 40 minutes
Serves: 3
Source: Original Recipe by Zelda Mes
Tags: dinner, pasta
Ingredients:
| Quantity | Measure | Ingredient |
|---|---|---|
| 250 | grams | cocktail baby tomatoes |
| vina cotto | ||
| olive oil | ||
| salt and pepper | ||
| 1 | large aubergine, peeled and cut into 2cm chunks | |
| 250 | grams | chestnut mushrooms, sliced |
| 100 | grams | black olives, depipped and cut in half length-wise |
| 100 | grams | mozzarella, sliced in 0.5cm discs |
| 1 | handful | fresh basil |
Method:
1). Turn the oven to 180 degrees Celsius.
2). In a large casserole dish, add tomatoes and drizzle with olive oil, ample vina cotto (essential), salt and pepper. Roast for 10 minutes.
3). Once tomatoes are semi-roasted, add aubergine and mushrooms. Stir to coat the aubergine and mushrooms in the roasting liquid and place back in the oven.
4). After 10 minutes, add black olives.
5). Roast for a further 10 to 20 minutes -- until the aubergine is cooked through and there is ample roasting liquid.
6). Top with mozzarella discs and roughly chopped basil. Back into the oven to melt.
7). Serve on al dente penne with freshly ground black pepper.