Pasta with Pesto from Roasted Tomatoes and Bell Peppers

Preheat the oven to 210-215 °C and prepare a baking sheet (approx. 30 cm x 25 cm).

Core the red bell peppers and cut them into coarse pieces. Peel the onion and cut it into quarters along with the tomatoes. Place everything on the baking sheet. Peel the garlic, grate it finely, and add it to the vegetables as well. Add dried oregano, dried basil, rapeseed oil, salt, and pepper, and mix everything well. Roast the mixture in the preheated oven for 40-45 minutes.

Meanwhile, cook the whole wheat pasta in plenty of salted water according to package instructions (approx. 14-15 minutes) until al dente. Then drain the pasta.