Roasted tomato, red pepper & aubergine pasta

roasted tomato and red pepper pasta with aubergine and olives

This easy roasted tomato, red pepper & aubergine pasta with 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

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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
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roasted tomato and red pepper pasta with aubergine and olives


  • 2 - 2 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
  • 2 - 3 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.
Author: Sam Linsell




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  1. Janet Comber says:

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

  2. Thanks so much Janet – that made my day 🙂

  3. Wow, what gorgeous pictures! Now you’ve given me a hankering for some pasta 🙂

  4. These are really cute & delicious. I would like to make this pasta..

  5. 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 😀

  6. 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.

  7. 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.

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

  9. Thanks Heidi, I agree. flavour bomb.

  10. this recipe is delicious, thanks for sharing. I’m always looking for new recipes to try 🙂


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

  12. Zama Gabela says:

    Hi Sam,

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

    Kindest Regards,

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


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