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Roasted tomato, pepper & rocket pasta

x 250g packs mixed baby tomatoes

pack mixed Romano peppers

large red onion

cloves garlic

capers

sherry vinegar

x 15g pack oregano

olive oil

wholewheat fusilli

pine nuts

x 90g pack rocket

Oven

In a large roasting tin, toss together the tomatoes, peppers, onion, garlic, capers, sherry vinegar, oregano and olive oil; season. Roast for 25-30 minutes, tossing everything halfway through cooking

When the vegetables have 15 minutes left, bring a large pan of salted water to the boil and cook the pasta for the shortest time on the pack instructions. Spread the pine nuts out on a small baking tray and roast for 3 minutes, until golden. Tip onto a plate and set aside.

Use a slotted spoon to transfer the pasta to the vegetable tin, allowing some of the water to travel across too. Add the rocket; toss everything together, adding more pasta water if needed. Scatter over the pine nuts and serve. Any leftovers will make a great pasta salad the next day.