Pasta is one of my favorite group meals, best enjoyed with a fresh baguette, roasted veggies, and a bottle of wine. I love the versatility of pasta, and the way you can experiment with different ingredients and techniques to invent new creations. The minute the garlic hits the pan and the aroma fills the kitchen, you know something delicious is in the works. Here is one of my favorite go-to recipes for a pasta dinner.

Pasta dinner (for four to six)
You can adjust the portions based on the size of your party

Anchovy-tomato-garlic pasta with rocket
Ingredients
– 1 pound of pasta of our choice (good ol’ spaghetti is always a good choice!)
– 1 tin of anchovies
– 1 medium onion (yellow or red works), sliced
– 4 cloves of garlic, minced
– 3 roma tomatoes, chopped
– 1 handful of rocket
– 1 handful of basil chiffonade
– Olive oil, salt, pepper

Directions
1. Prep your veggies by slicing your onions, mincing your garlic, and chopping your roma tomatoes.
2. Heat a tablespoon of olive oil over medium-high heat. Add onion, reduce heat, and let caramelize. Once caramelized, add tomatoes and cook a few minutes more. Set aside.
2. Boil your pasta water with olive oil and salt. Cook your pasta until al dente.
3. Meanwhile back in the pan, heat a drizzle of olive oil over medium-high heat (I like to use the olive oil from the anchovy tin for extra flavor). Add garlic and let brown. Add anchovies, and cook down until sauce-like.
4. Add your pasta to the pan, tossing to ensure all of the anchovy sauce and garlic is mixed in. Add your onions and tomatoes back into the pan, and toss. Add your handful of rocket and mix into the pasta.
5. Top with basil chiffonade, and serve warm with veggies, baguette, and wine!

Roasted veggies
Ingredients
– 1 head of broccoli
– 6 carrots
– 1 handful of green beans
– (Optional) red chili pepper flakes
– Balsamic glaze
– Olive oil, salt, pepper

Directions
1. Heat the oven to 400 degrees F.
2. Wash and prep your veggies by cutting your broccoli into florets, peeling and slicing your carrots, and cutting the ends of your green beans.
3. Spread your veggies on a large baking tray lined with aluminum foil, and drizzle with a healthy pour of olive oil. Sprinkle salt, pepper, and (optional) red chili pepper flakes for an extra kick. Toss with a drizzle of balsamic glaze.
4. Roast your veggies for around 20 minutes until just browned. You may want to toss them around halfway through to ensure even cooking throughout.
5. Place in a serving bowl to enjoy with your pasta.