Ingredients:
- 8 ounces pasta (penne, fusilli, or your choice)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 small eggplant, diced
- 4 cloves garlic, minced
- ¼ cup Sallaku Olive Oil (plus extra for drizzling)
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
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Roasting the Vegetables: Preheat your oven to 400°F (200°C). Place the sliced bell peppers, zucchini, and diced eggplant on a baking sheet. Drizzle with Sallaku Olive Oil, minced garlic, balsamic vinegar, salt, and pepper. Toss everything together to coat evenly. Roast in the oven for 20-25 minutes or until the vegetables are tender and slightly caramelised.
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Cooking the Pasta: While the vegetables are roasting, cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Once cooked, drain the pasta, reserving about 1 cup of pasta water.
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Combining Pasta and Vegetables: In a large skillet, heat a tablespoon of Sallaku Olive Oil over medium heat. Add the roasted vegetables and cooked pasta to the skillet. Toss everything together, adding a little pasta water if needed to loosen the mixture and help the flavours meld.
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Seasoning and Serving: Taste and adjust seasoning with salt and pepper if necessary. Drizzle a bit more Sallaku Olive Oil over the pasta and vegetables. Garnish with fresh basil leaves for added freshness and aroma.
This Sallaku Olive Oil and Garlic Pasta with Roasted Vegetables is a delightful, colourful dish that brings together the rich flavours of roasted vegetables, aromatic garlic, and the smooth richness of Sallaku Olive Oil. Enjoy it as a wholesome vegetarian meal or as a delicious side dish to complement your favourite protein.
