Roasted Tomato Rigatoni

Method

1. Preheat the oven to 200°C / 392°F. Add the cherry tomatoes, courgette, olives, chilli flakes and balsamic vinegar to a roasting tray. Drizzle over 1 tbsp of olive oil and sprinkle over generous pinches of salt and pepper. Roast for 10 minutes.
2. Next stir in the tinned tomatoes and return the tray to the oven for a further 15 minutes.
3. Meanwhile, cook the pasta as per the packet instructions, then drain. Add the cooked pasta and the chopped basil to the tray. Stir to combine, then serve and top with extra chilli flakes, vegan parmesan and a few basil leaves.