Cavatelli Pasta with Roasted Vegetables and Ricotta

Roast Vegetables:

Preheat oven to 200°C. Wash the fresh produce. Cut eggplant, zucchini, and squash into 2½ cm pieces and place on a foil-lined baking tray. Toss with olive oil. Season generously with salt to remove bitterness from the eggplant. Arrange in a single layer and roast in oven on top rack until golden brown and tender, about 18 to 20 minutes.

Roast Tomatoes:

Remove thyme leaves from stems. Place grape tomatoes in a medium high-sided baking dish. Toss with olive oil, thyme, salt, and pepper. Roast in oven below vegetables until tomatoes begin to burst, about 12 minutes.

Cook Cavatelli:

Meanwhile, bring a large pot of water and 1 pinch salt to a boil over high heat. When water is boiling, add cavatelli and cook until al dente, about 14-18 minutes. Drain in a colander and set aside.

Prepare Sauce:

Peel and mince garlic. Heat olive oil in a large pan over medium heat. When oil is shimmering, add minced garlic, and chili flakes use as much or as little as desired. Stir to coat and cook until garlic is golden brown, about 2 minutes. Add roasted vegetables and tomatoes to pan and stir to combine.

Sauce Cavatelli:

Add cooked cavatelli to pan with sauce and stir to coat. Taste and add salt and pepper as needed. Roughly tear basil leaves, discarding stems.

You Plate It:

Divide cavatelli and sauce evenly between bowls. Garnish with basil and a dollop of ricotta. Serve immediately. Enjoy!