You will need:
- 500 g penne pasta
- 2 onions , roughly chopped
- 2 courgettes , roughly chopped
- 2 red peppers , roughly chopped
- 2 green peppers , roughly chopped
- 2 aubergines , roughly cubed
- 600 g tinned plum tomatoes , chopped
- 3 tbsp herb de provence
- 200 ml olive oil
- salt
- pepper
Step 1:
Put the frying pan over a high heat and add a drop of oil. Add the chopped onions and chopped peppers and fry for approximately 4 minutes. Transfer the cooked vegetables to a large bowl.
Step 2:
Add some more oil to the frying pan and cook the courgettes for a further 4 minutes. Transfer the courgettes to the large bowl with the onions and the peppers.
Step 3:
Add a little more oil to the frying pan and cook the aubergines for 4 minutes. Transfer to the bowl with the other vegetables and turn off the heat.
Step 4:
Half fill the large pot with water, add a sprinkling of salt and a drop of oil and place on a high heat. Cover and wait for the water to boil.
Step 5:
While you wait for the water to boil, return the frying pan to a low heat and add all of the fried vegetables from the bowl. Additionally, put in the tomatoes and the herb de provence. Simmer for approximately 20 minutes.
Step 6:
Once the water in the pot is boiling, remove the lid and add the pasta. Allow to cook for approximately 11 minutes.
Step 7:
Using the colander, drain the pasta.
Step 8:
Mix the pasta into the vegetables. Season with salt and pepper and stir thoroughly. Allow to warm through for a minute before serving.
Step 9:
Heap the pasta into a serving bowl and drizzle over a little olive oil. A dish packed full of nutritious vegetables. Serve with garlic bread and a fresh green salad.
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