LAZY SUMMER PASTA
1 medium red onion, cut into wedges
2 courgettes, cut into chunks
4 large garlic cloves, unpeeled
4 tablespoons olive oil
salt and black pepper
250 g cherry tomatoes
250 g fusilli or other short pasta
large handful basil leaves
parmesan shavings to serve
Preheat the oven to 220C/Gas 7.
Put the onions, courgettes and garlic in a large roasting tin. Drizzle over the olive oil and season well with salt and black pepper. Toss the vegetables to coat in the oil and roast at the top of the oven for 15 minutes.
Add the tomatoes and continue to roast for a further 15 minutes.
Meanwhile cook the pasta in boiling, salted water until al-dente, about 9-12 minutes. Drain well.
Remove the vegetables from the oven and squeeze the garlic from their skins.
Mash the cloves and stir back into the vegetables along with the pasta and torn basil leaves.
Pile into a serving dish and scatter the parmesan shavings over the top. Serve immediately.