This is one of my favourite dishes at Col’cacchio, so I decided to copy the recipe at home. It can hardly be called a recipe though – it is ridiculously simple…
- Vegan basil or coriander pesto (I use Inna Paarmen’s Coriander pesto)
- Selection of vegetables to roast (I use butternut, baby roma tomatoes, red onion, red pepper, yellow pepper, baby marrow)
- Olive oil
- Black olives
- Salt flakes and black pepper to serve
- Pasta of choice (I use gluten-free pasta)
Wash and chop vegetables. Peel butternut before chopping. Place butternut, baby marrows, onions and peppers into an oven proof dish, drizzle generously with olive oil and season with salt and black pepper. Cover with foil and bake at 200ºC for 20 minutes. Remove foil, stir lightly and put back for another 10 minutes. Keep an eye on the onions and remove when caramelised, but not burnt. Keep checking and stirring lightly at 10 minute intervals until buttenut is almost ready. At this point, add baby roma tomatoes and allow to bake for another 10 minutes, or just until tomatoes start to crack open. Do not overcook so that tomatoes end up in a pulp. Remove vegetables and set aside.
Boil pasta according to package instuctions. Drain pasta and stir through some pesto. Taste. Keep adding pesto until it is “pesto-ey” (that really should be a word) enough for you. Add vegetables, black olives and capers and toss through until warmed.