Roast tomato and pepper pasta

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Divide the tomatoes, peppers and sliced garlic between 2 roasting tins. Sprinkle with the sugar, drizzle with the oil and season well with salt and pepper. Give the tins a good shake and roast for 40 minutes, stirring halfway.

2. Cook the pasta according to the packet instructions or until al dente. Drain, reserving some of the cooking water, and return both to the pan. Pour the hot vegetables over the pasta, then add the olives and basil and gently stir together.

3. Serve the pasta in warmed bowls, scattered with the Parmesan.