Tuna and Roasted Vegetable Pasta

Ingredients:

Roasted Vegetables:

15 cloves garlic, unpeeled
2 large white onions, quartered
2 medium carrots, sliced
3 large red bell pepper, cut into chunks
3 medium eggplants, cubed
10 medium red tomatoes, halved
1 teaspoon paprika powder
¼ cup olive oil, divided
Salt and pepper to taste

To make the sauce:

½ cup olive oil
3 tablespoons capers
1 tablespoon tomato paste
2 185g Gold Seas Tuna Chunks in Lemon and Pepper
¼ cup chopped basil leaves
2 teaspoons fish sauce
Salt and pepper to taste
500 grams spaghetti noodles, cooked

Procedure:

To make the roasted vegetables, combine ingredients and spread in a large roasting pan. Roast in the oven at 425°F for 1 hour, stirring occasionally, until browned. Peel the garlic.
To make the sauce, heat olive oil in a pan over medium heat. Sauté capers and tomato paste for 2 minutes.
Add roasted vegetables, Gold Seas Tuna Chunks in Lemon and Pepper, and basil leaves. Cook for 3 minutes until just heated through. Season with fish sauce, salt, and pepper.
Toss in spaghetti noodles. Serve immediately.

Serves 6-8

Golden Tip: For a more flavorful sauce, deglaze roasting pan with ¼ cup of hot water after removing the roasted vegetables. Add it to the rest of the ingredients and continue cooking.