Ziti with Roasted Courgette

Ingredients for Ziti with Roasted Courgette

• 900g medium courgette, trimmed, cut into 1/4-inch-thick rounds

• 12 garlic cloves, peeled, halved

• 8 large shallots, halved, thinly sliced

• 7 tablespoons olive oil, divided

• 1/2 teaspoons dried crushed red pepper

• 900g boxes ziti, cooked, drained, 3/4 cup cooking liquid reserved

• 1 cup chopped fresh basil, divided

• 3/4 cup grated Pecorino Romano cheese

Preheat oven to 204°C. Toss courgette, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.

Toss cooked pasta in large bowl with 1 tablespoon oil. Transfer half of pasta (1925ml ) to another bowl; cool, stirring occasionally. Cover; chill (reserve for mac and cheese).

Place remaining pasta in large pot. Add roasted vegetables, 60ml pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.

Avvertenza

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