80 ml cooking water - from cooking of the pasta
1 red bell pepper - deseed and roughly chop into bite-size pieces - rinse before use
1 yellow bell pepper - deseed and roughly chop into bite-size pieces - rinse before use
1 aubergine - cut into small cubes - rinse before use
1 courgette - cut into small cubes - rinse before use
2 red onions - peel, cut in half and cut into thin slices
40 ml olive oil
250 g cherry tomatoes - cut in half - rinse before use
400 g canned whole plum tomatoes - roughly chop them with a fruit knife while still in the can
4 cloves garlic - peel and finely grate
3 tablespoons basil - roughly chop
300 g penne pasta
80 g pesto verde
60 g parmesan cheese - Parmigiano reggiano, finely grate
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
200 °C
