Ratatouille Pasta

Ingredients:

• Lasagneta pasta nests 340g of durum wheat, or other flat wide noodles
• 3 cloves garlic, thinly sliced
• 3 - 4 large tomatoes, halved crosswise and cored
• 0.5 tsp red pepper flakes
• 1/3 cup extra-virgin olive oil, plus more for greasing
• 1 bell pepper (any color), cut into 8 strips
• 2 small zucchinis, sliced ​​lengthwise into 1cm thick slices.
• 1 eggplant, sliced ​​lengthwise into 1cm thick slices.
• 3/4 cup fresh basil and/or parsley, chopped, plus extra for serving
• 60 g goat cheese, crumbled

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of water and discard the rest.
2. Meanwhile, heat a grill pan over high heat. Place garlic slices into the cut sides of each tomato, then sprinkle with red pepper flakes and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and bell peppers, skin side down, until softened, about 10 minutes; transfer to a cutting board.
3. Lightly brush the zucchini and eggplant slices with olive oil and season with salt. Fry until soft and charred, about 5 minutes per side. Coarsely chop the tomatoes and transfer to a large saucepan; cook over medium-high heat for 3 minutes. Coarsely chop the remaining roasted vegetables and add to the pan along with the herbs and the remaining olive oil.
4. Add the pasta to the pan and stir to heat through, 2-3 minutes. Add a little of the reserved pasta cooking water if the sauce is too thick. Divide among plates; garnish with goat cheese and herbs.