Easy, undemanding, a great way to disappear some of the glut of tomatoes and courgettes that you might be lucky enough to have (yes, still, even in October) into a healthy and tasty dinner.
This is definitely one to take as a guide rather than a defintive recipe. Use whatever you have.
(serves 2 aduts & 2 children)
3 medium sized courgettes (I had 2 green ones and a yellow ball one)
2 green peppers
5 large beef tomatoes
4-5 small onions
3 cloves of garlic
1 tablespoon capers
grana padano cheese
Heat the oven to 200C, and when it is to temperature, put in a roasting tray with a good slosh of olive oil in the bottom of it to heat up for 5 minutes.
While the oven is heating, top and tail the courgettes and chop into bite sized pieces; deseed the papers and similarly chop up.
Peel the onions and quarter them; peel the garlic cloves and finely slice them.
Halve the tomatoes and cut out the woody bit where the fruit was attached to the vine - you don't need ti be fussy about removing too much of the seeds or anything.
Once the oil has had the chance to heat up, take the tin ot of the oven and chuck everything in, and roast for a good 45 minutes, shaking the tin every now and again to make sure it's all getting cooked.
While the veg is roasting, cook the pasta according to packet instructions, drain, and if the veg still needs to roast for a little, stir through a little olive oil to stop it sticking together.
When the veg is roasted, mix it in with the pasta and stir through the capers. Put it all back into the roasting tin and grate over some of the grana padano cheese, then pop the tin back into the oven for 10 minutes tilll the cheese is melted and everything's really hot again (you coud put it under the grill if you prefer).
Serve - with extra grated cheese, and chilli sauce - if needed