Pasta with Tomato Sauce

METHOD

• 1
  First, preheat the oven to 195⁠–⁠200 °C and prepare a baking dish (25 cm × 30 cm).
• 2
  Peel and roughly chop the onion. Wash the zucchini, bell pepper, and tomatoes and cut them into larger cubes, and peel the carrots and slice them thinly. Place all the chopped vegetables into the prepared baking dish. Then peel the garlic and add it to the baking dish along with the basil, 3 tablespoons of olive oil, salt, and pepper. Mix the contents of the baking dish, place the dish in the oven, and bake for 35⁠–⁠40 minutes at 195⁠–⁠200 °C.
• 3
  Meanwhile, bring water for cooking pasta to a boil over high heat. Once the water starts boiling, salt it, add the pasta, and cook for 13⁠–⁠14 minutes over high heat. After cooking, drain the pasta ⁠–⁠ but before draining, save 100 ml of the pasta cooking water in a cup.
• 4
  Once the vegetables are baked, remove the baking dish from the oven and pour in 150 ml of cooking cream and the reserved 100 ml of pasta cooking water. Then blend the entire contents of the baking dish until smooth with an immersion blender and stir the cooked pasta into the resulting sauce.
• 5
  Divide the contents of the baking dish among 4 plates and serve.