Ingredients

3 courgettes
halved and sliced
1 large aubergine
cut into rounds then sliced
400g baby plum tomato
halved
8 garlic cloves
skin on
2 tbsp olive oil
plus a drizzle
400g penne
140g pack diced pancetta
25g parmesan
grated, plus extra to serve
handful basil leaves

Method
step 1
Heat oven to 220C/200C fan/gas 7. Put the vegetables and garlic in a large roasting tin, toss with the oil and season. Spread out in a single layer and roast for 35 mins until tender, stirring after 20 mins.

step 2
Meanwhile, cook the pasta following pack instructions. Reserve some of the cooking liquid, then drain.

step 3
Pop the pancetta, with a drizzle of oil, into the pan you cooked the pasta in. Cook for 2-3 mins until golden, crisp and cooked though. Toss in the drained pasta, Parmesan, roasted veg and a couple tbsps of the reserved cooking liquid. Tear in most of the basil leaves and stir. Serve sprinkled with remaining basil leaves and extra Parmesan.