Ingredients
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1
pound pasta, such as rotini or fusilli
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2
zucchini, halved lengthwise and sliced into 1-inch pieces
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1
large eggplant, cut into 1-inch pieces
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1
red bell pepper, cut into 1-inch pieces
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1
cup Mina pitted green olives
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5
garlic cloves, halved
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½
cup Mina extra virgin olive oil, plus more for drizzling
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½
cup fresh basil, sliced into thin strips (chiffonade style)
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½
cup Mina harissa
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½
cup grated or shaved Parmesan
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Salt and black pepper, to taste
Preparation
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Step 1
Bring a large pot of salted water to a boil. Preheat oven to 425 degrees.
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Step 2
Place zucchini, eggplant, bell peppers, olives, and garlic on a baking sheet and drizzle with olive oil and salt and pepper. Toss with your hands until vegetables are evenly coated. Roast for 20 minutes or until golden brown.
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Step 3
While vegetables are roasting, cook pasta according to package instructions until al dente.
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Step 4
When pasta is done, transfer to a large bowl and add harissa and a generous drizzle of olive oil. When vegetables are done, remove from oven and add to pasta. Toss well and salt to taste.
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Step 5
Serve with Parmesan and fresh basil. Enjoy!
