Perfect for using up a glut of summer tomatoes, this smoky sauce can be seasoned with whatever ... over the oil and vinegar. Season well. Roast for 30–40 minutes or until soft.

Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir.

Drain and set aside. Step 6: In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.

Cover the pan with a lid or two tightly wrapped layers of aluminum foil and bake at 450 F for 50 minutes. Uncover and bake ...

Pasta alla vodka, an Italian-American classic, is even better when fudgy roasted eggplants are added to the creamy vodka-spiked tomato sauce. Mix the garlic and oil together in a small bowl ...

Indulge in a 45-minute pasta dish that uses cherry tomatoes to give a smoky, sweet flavour to the dish Ingredients For oven roasted tomatoes ... and toss through the sauce. Top with the remaining ...

Roast the chicken, skin side up ... place a chicken breast on the rice and spoon some of the tomato sauce onto the rice. Add spinach leaves and chopped dill and serve.