Red, Orange, Yellow, Brown, Purple and Green

Red pepper, orange chorizo, yellow mozzarella cheese, brown wholemeal penne pasta, purple aubergine and green fresh basil



Late summer pasta bake. Late summer colours.



Pasta bakes are easy, quick and you can experiment easily. Next time I am going to add zucchini instead of aubergine and lots of garlic.




olive oil
fresh basil, leaves shredded
400g tin chopped tomatoes
1 red pepper, halved and deseeded
1 aubergine, halved lengthways
350g penne wholemeal pasta
125g mozzarella, torn into pieces
250g Spanish mini cooking chorizo sausages

Preheat the oven to 200ºC. Heat 1 tbsp of the oil in a medium pan, add half the shredded basil and cook for 30 seconds. Add the tomatoes and simmer over a medium heat for 5 minutes, and season.
Brush the pepper and aubergine halves with the remaining oil and fry on a non-stick griddle or in a frying pan for 10 minutes, turning once, until charred and cooked through.

Cook the pasta according to pack instructions, drain and mix with the tomato sauce.

Cut the cooked pepper and aubergine into strips and stir in. Spoon into a ovenproof dish. Scatter over the mozzarella and remaining basil. Tuck the chorizo into the top of the pasta and bake for 15 minutes until the top is golden.