Mediterranean and Basil Pasta Recipe


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
VegetarianMain Ingredient
Interest Group


 Red peppers2 , deseeded and cut into chunks
 Red onions2 , cut into wedges
 Mild red chilies2 , deseeded and diced
 Garlic3 Clove (15 gm), coarsely chopped
 Golden caster sugar1 Teaspoon
 Olive oil2 Tablespoon (Plus Extra To Serve)
 Small tomatoes20 Ounce, quartered (1 Kilograms Or 2 Pound And 4 Ounce, Ripe Ones)
 Pasta12 Ounce (350 Grams)
 Basil leaves1 Cup (16 tbs) (A Handful Of Leaves)
 Vegetarian parmesan2 Tablespoon, grated (Handful Leaves)

Nutrition Facts

Serving size

Calories 495 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.4%

Saturated Fat 2.7 g13.5%

Trans Fat 0 g

Cholesterol 6.7 mg

Sodium 56.6 mg2.4%

Total Carbohydrates 80 g26.6%

Dietary Fiber 7.5 g30.1%

Sugars 15.3 g

Protein 15 g30.8%

Vitamin A 72.1% Vitamin C 186.5%

Calcium 10.3% Iron 13.9%

*Based on a 2000 Calorie diet


1. Heat oven to 200C/180C fan/gas 6. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with the sugar, drizzle over the olive oil, then season well with salt and black pepper. Roast for 15 mins, toss in the tomatoes, then roast again for another 15 mins until everything is starting to soften and look golden.
2. While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to pack instructions, until tender, but still with a bit of bite. Drain well.
3. Remove the vegetables from the oven, tip in the pasta, then lightly toss together. Tear basil leaves over the top and sprinkle with cheese to serve, if you have any leftovers it makes a great cold pasta salad -just moisten with extra olive oil if needed.