Great for a weeknight meal. Keeps well for the next day as a cold pasta salad. For an extra spicy kick, add some chilli flakes to serve.

Ingredients

1 eggplant, diced

2 zucchini, diced

350g pumpkin, diced into small cubes

1 fennel bulb, sliced

1 red onion, cut into wedges

180g whole cherry tomatoes

50mL Pukara Estate Chilli Extra Virgin Olive Oil (plus extra for serving)

20mL Pukara Estate Premium Extra Virgin Olive Oil

200g dried penne

3 garlic cloves

6 basil leaves, torn

80g grated pecorino cheese

Pukara Estate Salt Flakes

Method

Preheat oven to 180°C.

Ensure all vegetables are cut roughly to the same size. Place them in a large baking dish, drizzle with Premium Extra Virgin Olive Oil, season with salt and pepper, and toss well. Bake for 20–30 minutes or until just golden.

Boil penne as per packet instructions until just al dente.

Heat a large pot over high heat, add Chilli Extra Virgin Olive Oil and garlic, and fry until just cooked. Add the drained pasta and stir well. Add the roasted vegetables and combine.

Transfer to serving bowls, top with torn basil, grated pecorino, and an extra drizzle of Chilli Extra Virgin Olive Oil.