Orange Marmalade From Spain
A Mediterranean-inspired freezable pasta bake packed with summer veg – use frozen if not in season
INGREDIENT :
- 1 aubergine, cut into 1cm cubes
- 1 courgette, halved and sliced
- 1 red onion, sliced
- 2 red peppers, sliced
- 4 tbsp olive oil, plus extra to drizzle
- 2 garlic cloves, sliced
- ½ tsp dried oregano
- 1 red chilli, finely chopped
- 400g chopped tomatoes
- Tabasco (optional)
- 2 tbsp capers, drained
- 40g pitted black olives
- 500g penne, fusilli or other short pasta
- 100g feta, crumbled
- 250g halloumi, cut into 1cm cubes
- pinch of chilli flakes
RECIPE DIRECTION :
- Heat the oven to 220C/200C fan/gas 7. Put the aubergine, courgette, onion and peppers in a large, low-sided roasting tray. Add 2 tbsp of oil and toss everything together with some seasoning. Roast for 30-35 mins, turning everything over halfway through cooking, until the veg are tender and lightly golden around the edges.
- While the veg are roasting, make the sauce. Heat 2 tbsp of oil in a large pan over a medium heat and fry the garlic, oregano and chilli for a minute until fragrant. Add the tomatoes. Half fill the cans with water, swirl them around, then add to the pan, too. Bring to a simmer. Stir in the Tabasco, if using, and the capers and olives. Season well, adding a pinch of sugar if the tomatoes are a little acidic. Simmer for 15 mins until starting to thicken.
- Cook the pasta for 5-6 mins or until very al dente. Drain and add to the sauce along with the roasted veg. Transfer to a large baking dish (we used a deep 20cm x 30cm dish). Top with the feta and halloumi, then drizzle with oil, add the chilli flakes and bake for 25-30 mins or until the top is golden and the pasta is tender. Leave to stand for 5 mins before serving. Serve with garlic bread or on its own with a dash more chilli flakes or Tabasco.
