This could be called desperate veg growers' dinner, but I prefer to call it 'pasta ratatouille'. It sounds much smarter, doesn't it?
Easy, undemanding, a great way to disappear some of the glut of tomatoes and courgettes that you might be lucky enough to have (yes, still, even in October) into a healthy and tasty dinner.
This is definitely one to take as a guide rather than a defintive recipe. Use whatever you have.
Pasta Ratatouille (serves 2 adults & 2 children)
300g pasta 3 medium sized courgettes (I had 2 green ones and a yellow ball one) 2 green peppers 5 large beef tomatoes 4-5 small onions 3 cloves of garlic olive oil 1 tablespoon capers grana padano cheese
Heat the oven to 200C, and when it is to temperature, put in a roasting tray with a good slosh of olive oil in the bottom of it to heat up for 5 minutes.