Easy summer pasta

• courgettes↗3

  halved and sliced

• large aubergine↗1

  cut into rounds then sliced

• baby plum tomato↗400g g

  halved

• garlic cloves↗8

  skin on

• olive oil↗2 tbsp tbsp

  plus a drizzle

• penne↗400g g
• pack diced pancetta↗140g g
• parmesan↗25g g

  grated, plus extra to serve

• handful basil leaves↗

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Put the vegetables and garlic in a large roasting tin, toss with the oil and season. Spread out in a single layer and roast for 35 mins until tender, stirring after 20 mins.

2. 2

   Meanwhile, cook the pasta following pack instructions. Reserve some of the cooking liquid, then drain.

3. 3

   Pop the pancetta, with a drizzle of oil, into the pan you cooked the pasta in. Cook for 2-3 mins until golden, crisp and cooked though. Toss in the drained pasta, Parmesan, roasted veg and a couple tbsps of the reserved cooking liquid. Tear in most of the basil leaves and stir. Serve sprinkled with remaining basil leaves and extra Parmesan.