Ingredients

• 1

  pound pasta, such as rotini or fusilli

• 2

  zucchini, halved lengthwise and sliced into 1-inch pieces

• 1

  large eggplant, cut into 1-inch pieces

• 1

  red bell pepper, cut into 1-inch pieces

• 1

  cup Mina pitted green olives

• 5

  garlic cloves, halved

• ½

  cup Mina extra virgin olive oil, plus more for drizzling

• ½

  cup fresh basil, sliced into thin strips (chiffonade style)

• ½

  cup Mina harissa

• ½

  cup grated or shaved Parmesan

• Salt and black pepper, to taste

Preparation

• Step 1

  Bring a large pot of salted water to a boil. Preheat oven to 425 degrees.

• 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.

• Step 3

  While vegetables are roasting, cook pasta according to package instructions until al dente.

• 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.

• Step 5

  Serve with Parmesan and fresh basil. Enjoy!