Pasta with Oven-Roast Peppers & Tomatoes

Pre-heat the oven to 180°C (Gas Mark 4). Cut the peppers in half lengthways and remove their stalks, seeds and any membrane. Put the peppers in a large roasting tray, cut-side up, and add the tomatoes, putting them in and around the pepper halves. Tuck the garlic cloves in amongst the tomatoes and peppers, then give everything a generous drizzle of the light olive oil and season well with salt and pepper. Put the tray into the hot oven and let the veg roast for about 30 minutes, until starting to soften.

While the vegetables are cooking, make a basil oil; set aside a small handful of basil leaves, then put the rest into a food processor with about 3 tbsp of the extra-virgin olive oil and a pinch of salt. Blend until you have a smooth, grassy-green oil.

When the peppers and tomatoes have had about 30 minutes, remove the tray from the oven and pour over the basil dressing. Return the tray to the oven for 20 minutes more, or until the vegetables are starting to blacken and char around the edges (use the last 10 minutes or so of this time to cook your pasta). Remove the cooked veg from the oven, and use a slotted spoon to lift them out of the roasting tray and into a dish. Carefully take out the cooked garlic cloves, setting the rest of the veg aside for a moment. Squeeze the soft garlic cloves out of their papery skins and on to the empty roasting tin and mash them up a bit, then tip the cooked, drained pasta into the tin too, giving it a good stir so that it picks up the roast garlic, the basil oil and any bits of caramelised pepper or tomato still stuck to the tray.

Divide the pasta equally among four bowls, then top with the roasted tomatoes and peppers. Tear over the remaining basil leaves and serve straight away, with a bowl of grated parmesan on the table so everyone can help themselves.