Summer Pasta with Grilled Vegetables from the Hob
A colourful summer pasta packed with grilled courgette, peppers and cherry tomatoes, easily prepared on the bakeVIA hob.
Ingredients
- 400 g penne or fusilli
- 1 courgette, cut into half-slices
- 2 peppers (red and yellow), cut into strips
- 200 g cherry tomatoes, halved
- 1 red onion, cut into wedges
- 3 garlic cloves, finely chopped
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 50 g grated Parmesan cheese
- Fresh basil leaves for garnishing
Preparation
- Bring a large pot of water with a generous pinch of salt to the boil on the bakeVIA hob over high heat. Cook the pasta according to the packet instructions for approximately 10 to 12 minutes, drain and set aside a cup of cooking water.
- Heat two tablespoons of olive oil in a large frying pan or grill pan on the bakeVIA hob over high heat. Add the courgette slices and pepper strips and grill them for 6 to 8 minutes, turning regularly, until they have nice char marks and a slight bite.
- Add the red onion and garlic to the pan and reduce the heat to medium-high. Cook everything together for another 3 to 4 minutes until the onion is soft and the garlic is fragrant.
- Add the cherry tomatoes to the grill pan and cook over medium-high heat for 3 to 4 minutes until they begin to collapse and release their juices. Sprinkle with oregano, basil, salt and black pepper and stir everything together well.
- Add the drained pasta to the pan with the grilled vegetables and gently toss everything together over medium heat. Add a splash of the reserved cooking water if the pasta is too dry, and allow everything to heat through for 1 to 2 minutes so that all the flavours meld together.
- Divide the pasta among deep bowls and drizzle with the remaining olive oil. Garnish with grated Parmesan cheese and fresh basil leaves and serve immediately.
