Wholemeal pasta with roasted vegetable tomato sauce

Preheat the oven to 195–200 °C and prepare a baking tray approximately 25 cm × 30 cm.

Peel and roughly chop the red onion. Wash the zucchini, bell pepper, and tomatoes, then cut them into larger cubes. Peel the carrots and slice them into thin rounds. Place all the chopped vegetables on the baking tray. Add the peeled garlic cloves, dried basil, 3 tablespoons of olive oil, salt, and pepper. Mix thoroughly, then bake in the oven for 35–40 minutes.

Meanwhile, bring water to a boil in a large pot for the pasta. Once boiling, salt it and cook the wholemeal pasta according to the package instructions (approx. 13–14 minutes). Before draining, set aside 100 ml of the cooking water.