Ingredients:

For the pasta

• 4 oz cork-screw pasta (or any other pasta)
• 8 oz asparagus cut into 1 inch pieces
• 1 medium red bell pepper cut into thin slices
• 1 medium sweet potato peeled and cut into 1/2 inch cubes
• cooking spray
• 2 teaspoon olive oil
• generous 1/2 cup cherry tomato halved
• 1/2 cup black olives
• salt to taste

For the sauce

• 2 medium sized ripe tomatoes (tomato on the vine)
• extra virgin olive oil for tomatoes
• 6-7 sun dried tomato halves (not the oil packed)
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons pine nuts
• 1 teaspoon basil paste
• salt to taste

Method:

To make the pasta dish

• Cook pasta and drain and keep aside
• Preheat oven to 400 F.  Spray cooking oil to a cookie sheet.  Arrange all the cut vegetables except cherry tomatoes on the cookie sheet in one layer.  Spray oil and roast for about 25 -30 minutes
• Heat olive oil in a large skillet and add cherry tomatoes and saute for about a minute or two
• Add all the roasted vegetables, black olives, and pasta to the skillet and mix well.
• Slowly add the sauce and mix and cook on very low flame for a minute or two.  Season with salt
• Serve warm.  If needed sprinkle with shredded parmesan cheese.

To make the sauce:

• Cut tomatoes into half and brush brush with extra virgin olive oil.
• Place cut side down on a cookie sheet and roast on a preheated oven (400 F) for about 20 minutes.  Let cool
• Peel the roasted tomatoes and cut into chunks.  Add all the sauce ingredients to a food processor and puree until smooth.  If the sauce is too thick to puree, add a little bit water or extra virgin olive oil.  Season with salt

Yields: 2 main dishes

Source: Chelvi’s original dish