Pasta with roasted tomato and pepper pesto

Instructions

• 1
  First, preheat the oven to 210-215 °C and prepare a baking sheet measuring 30 cm × 25 cm.
• 2
  Remove seeds from the red bell pepper, cut it into larger pieces, and place it on the prepared baking sheet. Peel the onion, cut it into quarters along with the tomatoes, and add them to the bell pepper on the baking sheet. Peel the garlic, grate it finely, and also add it to the baking sheet. Finally, add dried oregano, dried basil, rapeseed oil, salt, and pepper to the baking sheet and mix everything. Transfer the baking sheet to the preheated oven and bake the mixture for 40-45 minutes at 210-215 °C.
• 3
  Meanwhile, cook the pasta: Take a pot, pour enough water for cooking pasta into it, salt it, and bring the water to a boil over high heat. Once the water starts boiling, add the pasta and cook it for 14-15 minutes over high heat. After cooking, drain the pasta.
• 4
  Once the vegetables are roasted, remove the baking sheet from the oven. Then, prepare a tall blending container, transfer the roasted vegetables into it, add parsley, and blend everything until smooth with an immersion blender.
• 5
  Mix the resulting pesto with the cooked pasta, divide the mixture into 4 portions, and serve.