Bucatini with Roasted Vegetables and Pecorino
Ingredients
- Ingredients
- 2 Red Bell pepper
- 2 yellow Bell pepper
- 1 Fennel
- 2 onions
- 2 garlic cloves
- 2 Zucchini
- 250 grams Cherry tomatoes
- Sea salt
- freshly ground peppers
- olive oil
- 400 grams Bucatini
- ½ bunch parsley
- 2 Tbsps balsamic vinegar
- 80 grams freshly grated pecorino romano
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse and peel the vegetables. Peel the bell peppers with a peeler and cut the fennel into small cubes. Peel the onions and garlic and chop finely. Cut the zucchini into bite-sized pieces, halve the tomatoes and mix with the remaining vegetables, onions and garlic. Spread on a baking sheet, season with salt and pepper and drizzle with olive oil. Roast in preheated oven about 30 minutes, turning occasionally.
Cook the bucatini in boiling salted water until al dente.
Rinse the parsley, shake dry and coarsely chop the leaves.
Drain the bucatini, taking care to collect 3-4 tablespoons of the cooking water. Mix bucatini with vegetables, cooking water and parsley and season with vinegar. Transfer to plates and serve sprinkled with pecorino cheese.
