Rosemary Tagliatelle with roasted mixed vegetables

When thinking about what I could make as a delicious yet simple recipe and maximising seasonal and local products, I decided to use tomatoes as they were in season and Aline showed me some delicious round aubergines which are locally grown. All this paired with a little lemon olive oil, really brings the dish alive.

Serves two

Ingredients:

• 1 packet of rosemary tagliatelle
• 200g of mixed tomatoes (I used cherry, ….
• ½ round aubergine
• 2 fresh garlic cloves
• 1 shallot
• 1 tbsp olive oil
• 1 tbsp lemon olive oil
• Salt & pepper

Instructions:

1. Cut the aubergine into slices and sprinkle with a little salt then put aside. The salt brings out the moisture in the aubergine.
2. Pre-heat the oven to 180°C, slice the cherry tomatoes in two and the other tomatoes in smaller slices. Chop the shallot and garlic and mix in with the tomatoes.
3. Take the aubergine slices and slice them into cubes. Place all the vegetables on a baking tray, season and add a spoonful of olive oil.
4. Heat up a saucepan of water.
5. Bake for approx. 30 mins until the vegetables are soft.
6. 5 minutes before the end of the vegetables, add the pasta to the boiling water.
7. Remove the pasta from the water.
8. Put the pasta on two plates and then add the roasted vegetables on top, drizzle a little lemon olive oil over the top.
9. Decorate with a sprig of rosemary.

Bon appétit !