A twist to the traditional saucy versions of spaghetti is to toss the cooked spaghetti with freshly made pesto and grilled vegetables. The recipe is delicious and simple to make and quick to eat! You can choose any pasta of your choice, its sure go go well with many textures.

Makes 4 to 6 servings

Ingredients
1 pound dried bucatini or spaghetti
4 tablespoons olive oil 
2 cloves of chopped garlic 
1 tablespoon of home made pesto
2 cups of grilled vegetables (eggplant, bell peppers, mushrooms and onions)
1/4 cup freshly chopped parsley

Parmesan Reggiano cheese and crushed black pepper for sprinkling

Cook the spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain.


Heat tablespoon oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook garlic, stirring, until fragrant and pale golden. 

Add the pesto, the grilled vegetables and the cooked spaghetti and stir until the ingredients are well combined and the pesto sticks well to the spaghetti. t;br />
Finally add the parsley, cheese and pepper and toss well. Add more water (kept aside) to moisten if necessary. Serve warm.