Veggie prep: cherry tomatoes, red onion, zucchini, red peppers, capers, garlic, sundried tomatoes, kalamata olives.
Pour over olive oil and Passata (Italian tomato purée).
Stir, cover with foil and roast. I roasted for an hour at around 400 F.
After coming out of oven, add basil and spinach.
Done! Toss with pasta (fusilli or rotini) at this point.
1 comment:
I swear I can almost smell it through my computer! That looks incredible!
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