Roasted Tomato Rigatoni

1: Preheat the oven to 200°C / 392°F.

2: Add the cherry tomatoes, courgette, olives, chilli flakes, and balsamic vinegar to a roasting tray.

3: Drizzle over 1 tbsp of olive oil and sprinkle over generous pinches of salt and pepper.

4: Roast for 10 minutes.

5: Next, stir in the tinned tomatoes and return the tray to the oven for a further 15 minutes.

6: Meanwhile, cook the pasta as per the packet instructions, then drain.

7: Add the cooked pasta and the chopped basil to the tray.

8: Stir to combine, then serve and top with extra chilli flakes, vegan parmesan, and a few basil leaves.