Tangy Tomato Pasta with Roasted Vegetables
This vibrant vegetarian dinner features al dente pasta tossed in a tangy tomato sauce, topped with caramelized roasted vegetables. A burst of flavors in every bite!
ingredients
- 8 oz penne pasta
- 2 bell peppers, sliced
- 1 zucchini, sliced
- 1 red onion, chopped
- 1 cup cherry tomatoes
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp sugar
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C). On a baking sheet, spread the bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes until caramelized.
- 2.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 3.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- 4.
Pour in the diced tomatoes, tomato paste, dried basil, dried oregano, sugar, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
- 5.
Add the cooked penne pasta to the skillet and toss until well coated in the tangy tomato sauce.
- 6.
Serve the pasta topped with the roasted vegetables and garnish with fresh basil leaves.