Tomato Pasta

Image shown with added eggplant parm on top




Mushrooms (optional)
1 Basket Cherry Tomatoes
1 Finely Chopped Red Pepper
1 Finely Chopped Red Onion
3 Crushed Garlic Cloves
6 Finely Chopped Sun Dried Tomatoes
1 Dessert spoon Capers (optional)
10 Kalamata Olives (optional)
1 Tablespoon Olive Oil
Salt & Pepper to taste

Pack of Spaghetti
1 Jar Passata or a large can crushed tomatos
1 Small Bunch Basil (finely chopped leaves, optional)

1. Chop all the Vegetables as finely as you prefer them
2. Put the roasting ingredients in a baking dish or cast iron skillet & cook in the oven at 350′ for 20 min
3. Take them out of the oven, stir, add the Pasatta/crushed tomatos & put back in the oven 20 minutes
5. Put the Spaghetti on to boil
6. Drain the Spaghetti & return it back to the pan
7. Take the dish out of the oven & stir in or into the Spaghetti until well coated.  Add salt if needed.
8. Garnish with basil leaves