350 g dried pasta (whole-wheat corkscrew)
3 garlic cloves, coarsely chopped
2 tablespoons olive oil, plus more to serve
2 red peppers, seeded, cut into chunks
2 red onions, cut into wedges
2 mild red chili, seeded, diced
1 teaspoon golden caster sugar
1 kg small ripe tomatoes, quartered
2 tablespoon grated Parmesan, to serve
1 handful fresh basil leaves, to serve

  1. To roast the vegetables:
  2. Preheat gas oven to 200C, gas to 6, or fan to 180C.
  3. Scatter the peppers, the red peppers, the chilies, and the garlic into a
    large-sized roasting tin.
  4. Sprinkle with the sugar and then drizzle with the olive oil; season
    well with the salt and the pepper.
  5. Roast for about 15 minutes. Toss the tomatoes in the tin and then
    roast for additional 15 minutes, or until the vegetables are soft and
  6. For the pasta:
  7. While the vegetables are roasting, cook the pasta according to the
    instructions of the package until tender with still a little bit of bite;
    drain well.
  8. Remove the roasted vegetables from oven. Add the pasta into the tin;
    toss lightly to mix.
  9. Tear the basil leaves and

sprinkle over the pasta mixture. Sprinkle
with the parmesan cheese.