for 4 person

Basil oil

1 ½ bunch	basil, roughly chopped
1 ½ dl	olive oil
½ tsp	salt
a little	pepper

Vegetables

1	aubergine, cut lengthwise into slices approx. 5 mm thick
1	courgette, cut lengthwise into slices approx. 5 mm thick
2	red onions, cut in half or into quarters
200 g	different coloured cherry tomatoes

Pasta

300 g	pasta (e.g. conchiglie rigate)
	salted water, boiling
½ bunch	basil, leaves torn off
40 g	pine nuts, roasted
	salt and pepper to taste

How it's done

Basil oil

Place the basil and oil in a blender, puree for approx. 3 mins. until smooth, season.

Vegetables

Mix the vegetables with half of the basil oil, set aside the remainder of the oil.

Charcoal/gas/electric grill

Place the tomatoes in a grill tray. With the lid down, grill the tomatoes with the other vegetables over/on a medium heat (approx. 200°C) for approx. 10 mins., turning occasionally. Remove the vegetables from the grill, cut the onions into wedges.

Pasta

Cook the pasta in boiling salted water until al dente, drain the pasta and reserve approx. 1 ½ dl of the cooking water. Return the pasta to the pan. Add the cooking water and the remainder of the basil oil to the pasta, mix in the vegetables, season. Plate up the pasta, garnish with the basil and pine nuts.

Show complete recipe