Rigatoni with oven-roasted vegetables

This delicious vegetarian pasta is a fresh and tasty weeknight dinner.

  • 1 hr cooking
  • Serves 4
  • Print


  • 1 medium red onion (170g), cut into wedges
  • 250 gram (8 ounces) yellow patty-pan squash, halved
  • 12 baby zucchini (120g), halved lengthways
  • 1/4 cup (60ml) extra virgin olive oil
  • 275 gram (9 ounces) baby truss roma (egg) tomatoes
  • 1/3 cup (80ml) red wine
  • 700 gram (1½ pounds) bottled tomato pasta sauce
  • 500 gram (1 pound) rigatoni pasta
  • 1/3 cup loosely packed fresh baby basil leaves


  • 1
    Preheat oven to 220°C/425°F.
  • 2
    Place onion, squash, zucchini on a large oven tray; drizzle with 2 tablespoons of the oil. Roast 20 minutes. Add tomatoes to tray, roast a further 10 minutes or until onion is golden and softened and tomatoes begin to split. Remove tomatoes from tray; cover to keep warm.
  • 3
    Heat remaining oil in a large frying pan over medium-high heat; add roasted zucchini and squash, cook, stirring, 1 minute. Add wine; cook until reduced by half. Add sauce; bring to the boil. Reduce heat to low; cook 20 minutes or until sauce is reduced slightly. Season to taste.
  • 4
    Meanwhile, cook pasta in a large saucepan of boiling salted water 8 minutes or until just tender; drain.
  • 5
    Serve pasta topped with sauce, roasted tomatoes and basil.

More From Women's Weekly Food