Pasta with roasted tomato and pepper pesto

Preheat the oven to 210-215 °C and prepare a baking tray of approximately 30 cm × 25 cm.

Clean the red bell pepper, remove seeds, cut it into large pieces and place it in the tray. Peel the onion and cut it into quarters along with the tomatoes, then add them over the bell pepper. Peel the garlic, grate it finely and place it in the tray. Add dried oregano, dried basil, rapeseed oil, salt, and pepper, then mix everything well. Roast the vegetables in the preheated oven for 40-45 minutes.

Meanwhile, boil the whole wheat pasta in a pot of salted water according to package instructions (approximately 14-15 minutes). After boiling, drain the pasta.