Meals and Courses

Summer Vegetable Tortiglioni with Basil Vinaigrette

cook 20 mins
Tags: Quick eats
  • 2 tablespoons olive oil
  • 1 red pepper, cored, deseeded and sliced
  • 1 aubergine, sliced
  • 1 courgette, sliced
  • 150 g (5 oz) baby plum tomatoes, halved
  • 400 g (13 oz) tortiglioni
  • 25 g (1 oz) toasted pine nuts, to serve
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • large handful of basil leaves, finely chopped
  • salt and pepper
  • Rub the olive oil over the red pepper, aubergine, courgette and tomatoes and season well. Heat a griddle pan until smoking, then add the vegetables and cook in batches until softened and lightly charred.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain the pasta, reserving a little of the cooking water.
  • To make the vinaigrette, whisk together the vinegar and mustard in a small bowl. Slowly drizzle in the oil, whisking all the time, until a smooth vinaigrette forms. Season and stir in the basil. Alternatively, make the vinaigrette in a small food processor or blender.
  • Return the pasta to the pan. Stir through a little of the vinaigrette and the griddled vegetables, adding a little cooking water to loosen if needed.
  • Spoon into serving bowls and drizzle over the remaining vinaigrette. Serve scattered with the pine nuts.
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