Recipe type: main dish

Prep time: 20 min

Total time: 40 min

Serves: 8

This recipe is developed by Francois Guissani, Head of Operations at Swiss Butchery. Francois, a Swiss native, has been a foodie throughout his life. He has an education as Chef.  His international experience ensures that Swiss Butchery is delivering Swiss Quality outside of Switzerland.

“This delicious recipe can be made using any roasted vegetables you may have, the more the tastier it will be!”



1 sliced zucchini

1 sliced eggplant, salted

2 tomatoes, chopped in chunks

1 yellow pepper, chopped in chunks

½ onion, chopped in chunks

2 garlic cloves, crushed

salt and pepper to taste

500 gr pasta

150 gr semi dried tomatoes, cut in strips

Chopped basil, for garnish



Cut all vegetables, season with olive oil, salt, pepper and crushed garlic. Bake at 180 degrees C (350 degrees F) for 12 minutes.

Boil pasta according to cooking instructions, reserve ½ cup pasta water. Drain pasta. Mix with roasted veggies and semi dried tomatoes, adding pasta water as necessary. Toss well and top with chopped basil.


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