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Preheat the oven to 350°F. Combine the vegetables and garlic in a baking dish. Spray with the oil and season to taste. Bake for 20-25 mins until golden and tender. Remove and discard skin from garlic and finely chop the cloves. Meanwhile, cook pasta in large pan of boiling water according to package instructions. Drain well. Return to pan. Heat the wine in a pan. Simmer for 2 mins until reduced by half. Blend in the tomato puree, stirring for 4-5 mins until heated through, and season to taste. Toss the pasta with the sauce, vegetables and garlic. Serve topped with pine nuts, basil and Parmesan.
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Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Dried sweet basil — tomato sauce, pizza, Italian seasoning
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book