A simple pasta meal that’s ideal for summer evenings.

Chilli Pasta Recipe


1 zucchini (Vic Market Organics, Stall 56, I Shed)
½ medium eggplant (Garden Organics, Stalls 71-76, I Shed)
1 red capsicum (Vic Market Organics, Stall 56, I Shed)
1 punnet cherry tomatoes (Tomato City, Stall 7, H Shed)
olive oil (Pavilion Select Produce, Shop 31-32 Dairy Hall)
salt flakes, cracked black pepper (Tina’s Gourmet Deli, Shop 33-35, Dairy Hall)
250 grams pasta in your preferred shape (The Traditional Pasta Shop, Shop 3-4, Dairy Hall)
½ bunch basil leaves (Green Leaf Produce, Stalls 39-42 H Shed)
1 fresh red chilli (George’s Fruit & Veg, Stalls 9-14, H Shed)
freshly grated parmesan, to serve (The Epicurean, Shop 14-16, Dairy Hall)


Preheat the oven to 200°C.

Slice the zucchini, eggplant and red capsicum.

Place on a baking tray with the cherry tomatoes, drizzle with olive oil and season with salt and pepper.

Cook for 30 minutes or until the vegetables are soft but still hold their shape.

Meanwhile, cook the pasta in salted boiling water.

Shred the basil leaves and finely chop the red chilli.

Toss the cooked pasta with the roast vegetables, basil leaves and chilli.

Serve with freshly grated parmesan.