Pasta with Roasted Tomato and Pepper Pesto

INSTRUCTIONS

• 1
  First, preheat the oven to 210-215 °C and prepare a baking tray measuring 30 cm × 25 cm.
• 2
  Remove the seeds from the red pepper, cut it into larger pieces, and place it on the prepared tray. Peel the onion, cut it into quarters along with the tomatoes, and add them to the tray with the pepper. Peel the garlic, grate it finely, and also add it to the tray. Finally, add dried oregano, dried basil, canola oil, salt, and pepper to the tray and mix everything together. Place the tray in the preheated oven and roast the mixture for 40-45 minutes at 210-215 °C.
• 3
  Meanwhile, cook the pasta: Take a pot, pour in enough water for cooking the pasta, add salt, and bring the water to a boil over high heat. Once the water is boiling, add the pasta and cook it for 14-15 minutes over high heat. After cooking, drain the pasta.
• 4
  Once the vegetables are roasted, remove the tray from the oven. Then prepare a tall mixing container, transfer the roasted vegetables into it, add parsley leaves, and blend everything until smooth with a hand blender.
• 5
  Mix the resulting pesto with the cooked pasta, divide the final mixture into 4 servings, and serve.