Ingredients
- 3 courgettes, halved and sliced
- 1 large aubergine, cut into rounds then sliced
- 400g baby plum tomato, halved
- 8 garlic cloves, skin on
- 2 tbsp olive oil, plus a drizzle
- 400g penne
- 140g pack diced pancetta
- 25g parmesan, grated, plus extra to serve
- handful basil leaves
Method
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Heat oven to 220C/200C fan/gas 7. Put the vegetables and garlic in a large roasting tin, toss with the oil and season. Spread out in a single layer and roast for 35 mins until tender, stirring after 20 mins.
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Meanwhile, cook the pasta following pack instructions. Reserve some of the cooking liquid, then drain.
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Pop the pancetta, with a drizzle of oil, into the pan you cooked the pasta in. Cook for 2-3 mins until golden, crisp and cooked though. Toss in the drained pasta, Parmesan, roasted veg and a couple tbsps of the reserved cooking liquid. Tear in most of the basil leaves and stir. Serve sprinkled with remaining basil leaves and extra Parmesan.