A delightful pasta dish featuring roasted vegetables and a rich tomato sauce, perfect for any occasion.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and optimal roasting of the vegetables.
Chop the roma tomatoes and zucchini into bite-sized pieces and place them in a baking dish.
Cut the vegetables evenly to ensure they roast uniformly.
In a small bowl, mix the olive oil, minced garlic, salt, and pepper. Drizzle this mixture over the vegetables and toss to coat.
Use your hands or a spatula to ensure the vegetables are well coated.
Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through.
Stirring ensures the vegetables cook evenly and don't stick to the dish.
While the vegetables are roasting, cook the penne pasta according to the package instructions. Drain and set aside.
Add a pinch of salt to the pasta water for extra flavor.
Combine the cooked pasta with the roasted vegetables and tomato paste in the baking dish. Mix well.
Ensure the tomato paste is evenly distributed for a consistent flavor.
Bake the pasta and vegetable mixture in the oven for an additional 10 minutes.
This step helps meld the flavors together and slightly caramelizes the top.
Serve the pasta on plates and garnish with grated parmesan cheese and fresh basil.
Serve immediately for the best taste and texture.
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