Day 6 - Pasta with Oven Roasted Vegetables

My husband asked for pasta so pasta he got.  I roasted some mediteranean veg in a garlic chilli and herb marinade then combined it with a tomato sauce and tossed the cooked pasta in it.  He even went back for seconds.

INGREDIENTS:
4 vine tomatoes
2 courgettes
2 red peppers
1 large red onion
(all chopped into large chunks)
Pasta

For the marinade:
1 red chilli de-seeded
4 cloves garlic (peeled)
1 1/2 tsp dried oregano
1 tsp dried basil
1 1/2 tsp smoked paprika
1/2 tsp ground pepper
1 tbsp balsamic vinegar
2 tbsp olive oil

For the sauce:
1 can chopped tomatoes
1/2 carton of passatta
2 tsp green pesto

METHOD:
1)  Pre-heat oven to 200*C
2) In a food processor blitz together the marinade ingredients
3) pour the marinade over the chopped veg in a large bowl and toss until well coated
4) Pour the vig and marinade into a tray and roast the veg for 30 minutes until it has started to caramelise and catch on the edges
5) While the veg roasts, cook the pasta in salted boiling water until al-dente
6) Mix the tinned tomatoes and passatta with the pesto and heat through
7) Add the pasta and veg to the sauce and stir and serve with a light sprinkling of grated cheese