Roast tomato, eggplant and pesto fettuccine

This vibrant vegetarian pasta is ready in just 40 minutes.

Recipe «Roast tomato, eggplant and pesto fettuccine» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 200g grape tomatoes, halved, 60ml extra virgin olive oil, 1/2 tsp caster sugar, 1 fresh long red chilli, deseeded, finely chopped, 1 garlic clove, crushed , 1 eggplant, cut into 1cm pieces, 300g Barilla Fettuccine Rigate pasta, 2 tbs bought basil pesto , 1 tbs water, Pecorino, shaved, to serve.

Ingredients:

• 200g grape tomatoes, halved 
• 60ml extra virgin olive oil 
• 1/2 tsp caster sugar 
• 1 fresh long red chilli, deseeded, finely chopped 
• 1 garlic clove, crushed 
• 1 eggplant, cut into 1cm pieces 
• 300g Barilla Fettuccine Rigate pasta 
• 2 tbs bought basil pesto 
• 1 tbs water 
• Pecorino, shaved, to serve 

Instructions

1. Preheat oven to 180C/160C fan forced. Place tomato, cut-side up, on a lined tray. Drizzle with 2 tsp of the oil. Sprinkle with the sugar. Season. Roast for 25 minutes or until tender and lightly caramelised.
2. Meanwhile, heat 2 tbs of the remaining oil in a frying pan over medium heat. Cook chilli and garlic, stirring, for 30 seconds or until aromatic. Add eggplant and cook, stirring, for 8 minutes or until tender. Season well.
3. Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving 60ml (1/4 cup) cooking liquid. Return to saucepan. Add tomato, eggplant mixture and liquid to pan. Toss to combine.
4. Combine pesto, water and remaining oil in a small bowl. Divide pasta among serving plates. Top with a dollop of pesto mixture and scatter with pecorino.