Roasted Tomato & Red Pepper Pasta by Brittany Ann Roasted Tomato & Red Pepper PastaThis is such a delicious and refreshing meal...so many different flavors! The only ingredient in this recipe that I have yet to actually put into this dish when I make it is the anchovies. I can't bring myself to put those little guys on the pasta...maybe one day I'll try! LolRecipe – serves 2 •2 – 2 1/2 cups aubergine, cut into smallish pieces •2 red pepper, de seeded and cut into similar size pieces as the aubergine •2 small red onions or one large onions, peeled, ends removed and cut into quarters or 8ths •1/4 cup olive oil •salt and pepper •4 cloves of garlic, finely chopped •1 cup of cherry tomatoes •a handful of black Calamata olives •handful fresh basil leaves torn •2 – 3 T anchovy fillets, roughly chopped •200 gm short pasta, like penne •Parmesan cheese to serveInstructions: 1. Pre heat the oven to 200 C. Put the aubergine, red pepper and onions into a large roasting tray and coat in the olive oil. Season with salt and pepper and roast for 20 minutes (shake the pan one or twice during this). 2. Add the tomatoes, olives and garlic and cook for a further 10 minutes. 3. While the vegetables are roasting, boil a pot of salted water and cook your pasta to al dente. Drain, reserving about 1/4 of a cup of the cooking water. Put the pasta back into the pot with the reserved water.4. When the tray of vegetables are ready, stir them through the pasta. Add the anchovies and torn basil leaves and server with fresh Parmesan cheese.**If anyone is like me and unsure about putting the anchovies in, but adds them anyway to try, please tell me what you think about the taste. I would very much appreciate feedback on the anchovies from people who don't usually eat them (like me) but tried them anyway. Also, if you are someone who eats them normally in dishes that call for them, please give advice on any tips you may have when it comes to buying or preparing them. Thank you!!**