Ingredients:

  • 400 g (14 oz) Cherry Tomatoes (on the vine preferred, halved if large)
  • 2 large Courgettes (Zucchini), diced into 1 cm (½ inch) chunks
  • 1 medium Red Onion, roughly chopped
  • 6 cloves Garlic, smashed and roughly chopped
  • 3 Tbsp Extra Virgin Olive Oil, divided
  • Zest of 1 large Lemon
  • ½ tsp Dried Oregano
  • 1 tsp Fine Sea Salt (plus extra for pasta water)
  • ½ tsp Freshly Ground Black Pepper
  • 320 g (11.5 oz) Whole Wheat Linguine (or spaghetti)
  • 2 Tbsp Reserved Pasta Water
  • 2 Tbsp Capers, drained and rinsed
  • ¼ cup Fresh Basil Leaves, roughly chopped
  • 1 Tbsp Fresh Lemon Juice
  • 50 g (2 oz) Shaved Parmesan or Grana Padano (optional, for garnish)

Instructions:

  1. Preheat Oven: Preheat your oven to 200°C / 400°F / Gas Mark 6.
  2. Toss the Vegetables: Place the cherry tomatoes, diced courgette, and red onion on the large baking tray. Scatter the chopped garlic over the top.
  3. Season: Drizzle the vegetables with 2 tablespoons of the olive oil. Add the lemon zest, dried oregano, salt, and pepper. Toss thoroughly until everything is well coated.
  4. Roast: Spread the vegetables into a single layer. Roast for 20-25 minutes, or until the tomatoes have begun to burst and blister, and the courgette is tender and slightly caramelised.
  5. Cook Pasta: While the vegetables are roasting, bring a large pot of heavily salted water to a rolling boil. Add the whole wheat linguine and cook according to package directions, aiming for al dente.
  6. Reserve Water & Drain: Just before draining, scoop out about ½ cup (120 ml) of the starchy pasta water and set it aside. Drain the pasta thoroughly using the colander.
  7. Mash Sauce Base: Carefully remove the hot baking tray from the oven. Using the back of a wooden spoon or spatula, gently mash about a quarter of the roasted tomatoes and garlic directly on the tray. This creates the creamy base for the sauce.
  8. Transfer & Combine: Scrape the entire contents of the baking tray (vegetables and all the pan juices) into a large serving bowl. Add the drained pasta.
  9. Emulsify & Finish: Add 2 tablespoons of the reserved pasta water, the remaining 1 tablespoon of olive oil, the capers, and the fresh lemon juice. Toss everything vigorously for 1-2 minutes until the pasta is lightly and silkily coated.
  10. Serve: Stir through the fresh basil. Taste and adjust seasoning as needed. Garnish generously with shaved Parmesan (if using) and serve immediately.