This easy roasted tomato and red pepper pasta with aubergines & olives is born out of my obsession with Piedmontese Peppers and all the flavours of this very simple and exquisite dish. I wanted to try to capture some of that with this pasta.

I love roasted aubergine too so added that in, along with a good handful of black olives, cherry tomatoes and torn basil leaves. It’s a dry pasta sauce vs one drowned in the ubiquitous red sauce. The peppers and tomatoes give off amazing juice during the roasting which together with the olive oil makes an adequate coating for my pasta. I add lots of grated Parmesan to finish it off too.

I add the anchovies at the end like you would with Piedmontese Peppers. This way you max out on their flavour and they don’t disintegrate during the cooking. Add as much as you like, but I think 2 – 3 tablespoons is amazing.

roasted tomato and red pepper pasta with and aubergine and olives

Recipe  for Roasted tomato & red pepper pasta with and aubergine & olives – serves 2


Roasted tomato & red pepper pasta with aubergine & olives

An easy recipe for roasted tomato & red pepper pasta with aubergine & olives

  • Author: Sam Linsell


22 1/2 cups aubergine, cut into smallish pieces

2 red pepper, deseeded and cut into similar size pieces as the aubergine

2 small red onions or one large onion, peeled, ends removed and cut into quarters or 8ths

1/4 cup olive oil

salt and pepper

4 cloves of garlic, finely chopped

1 cup of cherry tomatoes

a handful of black Calamata olives

handful fresh basil leaves torn

23 T anchovy fillets, roughly chopped

200 gm short pasta, like penne

Parmesan cheese to serve


Preheat the oven to 200 C/400C.

Put the aubergine, red pepper and onions into a large roasting tray and coat in the olive oil. Season with salt and pepper and roast for 20 minutes (shake the pan once or twice during this).

Add the tomatoes, olives and garlic and cook for a further 10 minutes.

While the vegetables are roasting, boil a pot of salted water and cook your pasta to al dente. Drain, reserving about 1/4 of a cup of the cooking water. Put the pasta back into the pot with the reserved water.

When the tray of vegetables is ready, stir them through the pasta. Add the anchovies and torn basil leaves and server with fresh Parmesan cheese.

You might also like:

Rigatoni alla Norma

Roasted tomato and red pepper pasta with aubergines and olives

Aubergine Parmigiana

Grilled and baked aubergine ‘pizza’

Pizza with grilled aubergine, basil pesto and goats cheese

roasted tomato and red pepper pasta with and aubergine and olives



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  1. Janet Comber

    Thank you so much, this looks delicious, all my favourite flavours and so easy. Really enjoy your recipes. Janet

  2. Sam

    Thanks so much Janet – that made my day 🙂

  3. Some of my favorite ingredients combined! Looks wonderful. Sadly, most of my friends and family don’t share my love for aubergine and olives (there’s just no accounting for taste, I guess). I spent a solid minute just staring at one of the photos in a haze of yum-drunk awe, thanks a lot 😀

  4. Sam

    Hi Ruandre, thanks so much for the lovely compliment. I also find it strange when people dont like aubergine. Id say just make it for yourself.

  5. Your pasta is where simplicity meets perfection. Sometimes these are really hard to pull off, but you’ve done it. Putting this into my rotation.

  6. Sam

    Thnaks Aida, that is such a lovely thing to say.

  7. Sam

    Thanks Heidi, I agree. flavour bomb.

  8. Sam

    Awdsome Simon, its one of my favourites and is much saucier than the picture shows.

  9. Zama Gabela

    Hi Sam,

    I need to contact you regarding permission to feature your stuff. May you please contact me?

    Kindest Regards,

  10. Sam

    Hi Zama, all my contact info is in my About page on my website.


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