Roasted Vegetable Pasta

Roasted Vegetable Pasta - A wonderful way to see the summer out by using up all of those lovely veggies that took us months to grow, and it's so simple to make...  Roasting the tomatoes slowly for a long time makes this dish the best.

 Recipe for four:

3/4's of a pack of pasta
4 medium size tomatoes, quartered
1 cauliflower, cored and cut up
1 large red onion, halfed and sliced
5 cloves of garlic, peeled and thinly sliced
2 sweet peppers red & green, cubed
olive oil for roasting
extra virgin olive oil for serving
1 Tbs butter
salt & pepper
parmesan cheese

Set the oven to 325* and roast the tomatoes in a large roasting pan with some olive oil for about one and half hours or until caremelized.

When done take the pan out and remove the tomatoes and set them aside.  Add the cauliflower and cook for 45 minutes at 350*, then add the onions and peppers, season with salt and pepper.  Cook until browned then add the garlic and butter, return the tomatoes to the pan and cook for a few more minutes.  Mix the veggies with cooked pasta and serve onto warm plates and grate on parmesan cheese and a little extra virgin olive oil.

Bon Appetit!  Chef Hobbes