Rigatoni with Roasted Vegetables

Ingredients:

1 acorn squash, cut into rings, seeds discarded or zucchini
1 small red onion, sliced 1/4 inch thick
1/4 cup olive oil
salt and pepper, to taste
6 plum tomatoes, halved
12 garlic cloves, unpeeled
1/2 pound rigatoni
2 tablespoons pine nuts
1/4 teaspoon crushed red pepper
4 kalamata olives, sliced
1/4 cup basil leaves, thinly sliced
2 tablespoons parsley, chopped
2 tablespoons pecorino cheese

Toss the squash and onion with 1 tablespoon oil. Season with salt and pepper. Place in single layer on a baking sheet.

Toss tomatoes and garlic in 2 tablespoons oil. Season with salt and pepper. Place on second baking sheet (tomatoes cut side down).

Roast both cooking sheets at 350. The squash should take about 45 minutes. The tomatoes should take about 1 hour.

Cut squash into bite sized pieces.

Discard tomato skins and coarsely chop the tomatoes. Squeeze garlic cloves out of their skins.

Cook the pasta until al dente. Reserve 1/2 cup of the water.

Toast pine nuts in a skillet with 1 tablespoon oil. Add crushed red pepper and olives. Cook for 1 minute. Add the vegetables and cook another 2 minutes. Season with salt and pepper. Stir in pasta water, basil, and parsley. Toss with pasta. Garnish with pecorino.