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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the tomatoes into quarters and the onion into 4 parts. Add to a baking dish with the garlic, a drizzle of olive oil, and a good pinch of salt, pepper, and chili. Roast for 30 minutes at 200°C.
Remove the tomato sauce tray from the oven, let cool for 10 minutes, then add to a blender with the sugar and blend into a smooth sauce.
Cut the aubergine and zucchini into equal-sized pieces. Add to a baking tray with a drizzle of olive oil, salt, pepper, and garlic. Roast for 35-40 minutes at 200°C, stirring halfway to ensure even cooking.
While the roasted vegetables are finishing cooking, cook the pasta.
Remove the vegetables from the oven, add the tomato sauce and the pasta with a little pasta water.
Add fresh basil and serve while hot. Optionally sprinkle with spiced breadcrumbs for extra crunch.
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For a spicier sauce, add more chili to the tomato sauce.
Use any leftover sauce as a base for other pasta dishes or as a pizza topping.
Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes, but fresh tomatoes will give a more vibrant flavor.
How can I make this dish gluten-free?
Use gluten-free pasta to make this dish gluten-free.
What can I use instead of aubergine?
You can substitute aubergine with bell peppers or mushrooms.
Can I prepare the sauce in advance?
Yes, the sauce can be made a day ahead and stored in the refrigerator.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
