Ingredients

The following ingredients have 4 Servings
  • 3 courgettes , halved and sliced
  • 1 large aubergine , cut into rounds then sliced
  • 400g baby plum tomato , halved
  • 8 garlic cloves , skin on
  • 2 tbsp olive oil , plus a drizzle
  • 400g penne
  • 140g pack diced pancetta
  • 25g parmesan , grated, plus extra to serve
  • handful basil leaves

Instruction

  • Heat oven to 220C/200C fan/gas 7. Put the vegetables and garlic in a large roasting tin, toss with the oil and season. Spread out in a single layer and roast for 35 mins until tender, stirring after 20 mins.
  • Meanwhile, cook the pasta following pack instructions. Reserve some of the cooking liquid, then drain.
  • Pop the pancetta, with a drizzle of oil, into the pan you cooked the pasta in. Cook for 2-3 mins until golden, crisp and cooked though. Toss in the drained pasta, Parmesan, roasted veg and a couple tbsps of the reserved cooking liquid. Tear in most of the basil leaves and stir. Serve sprinkled with remaining basil leaves and extra Parmesan.