Ingredients
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1 lb ripe Italian plum tomato, halved lengthwise
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1 large red pepper, quartered lengthwise and seeded
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1 large red onion, quartered lengthwise
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3 cloves garlic, unpeeled
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2 tablespoons olive oil
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5 1/2 cups vegetable stock
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4 -5 fresh sage leaves, chopped
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1 pinch sugar
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1 cup tubetti
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salt and pepper
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balsamic vinegar
Instructions
- Preheat oven to 375°F.
- Spread vegetables in a roasting pan and drizzle with oil.
- Roast for 30 to 40 minutes or until vegetable are soft and lightly charred, strring and turning them after 15 minutes.
- Process the vegetables with 1 cup of stock until pureed.
- Pour into a sieve placed over a large saucepan and press the puree through into the pan.
- Add stock, sage, sugar, salt and pepper and bring to a boil.
- Add pasta and cook according to package directions for al dente.
- Ladle into serving bowls and drizzle with a little balsamic vinegar.