Spicy Pasta with Roasted Vegetables, Olives and Sun-dried Tomatoes

Spicy Pasta with Roasted Vegetables, Olives and Sun-dried Tomatoes


  • 16 Ounces Spiral Pasta
  • 1 large Chinese Eggplant
  • 3 Medium Red Bell Peppers
  • 4 Cup(s)s small broccoli florets
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 medium Red Onion thinly sliced
  • 6 Medium Garlic cloves peeled and sliced
  • 1/2 cup(s) Sun-dried tomatoes jarred in oil
  • 2 Tablespoons Oil from Sun-dried tomato jar
  • 1 cup(s) pitted Kalamata olives
  • 1/2 cup(s) minced fresh parsley
  • 2 Tablespoons balsamic vinegar
  • 2 Teaspoons cayenne pepper feel free to add more to taste
  • pinch salt to taste
  • pinch ground pepper to taste


  1. Heat the oven to 425 degrees. Lightly oil the bottom of a large roasting pan.
  2. Combine the eggplant, bell pepper, broccoli, onion and garlic in a mixing bowl. Drizzle with EVOO, then stir together and put in roasting pan.
  3. Roast the vegetable for 20-25minutes, stirring every few minutes. Remove from the oven and toss with the cooked pasta and oil from the sun-dried tomatoes jar. Add dried tomatoes, olives, parsley and balsamic vinegar. Add Cayanne Pepper, Salt and Ground Pepper to taste.
  4. If you like yours with a spicy kick, go heavier on the Cayenne. It tastes great as a left over too!



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