Linguine pasta with roasted vegetables

Ingredients:

• 250 g long linguine pasta
• 800 g canned tomatoes, diced
• 2 small zucchinis, cut lengthwise into 1/2-inch thick slices.
• 1 bunch asparagus, trimmed and cut into 5cm pieces.
• 3 tbsp. extra virgin olive oil
• 1/2 tbsp. grated parmesan cheese or Pecorino Romano, and a little more for sprinkling
• 1 large onion, finely chopped
• 2 cloves garlic, thinly sliced
• Freshly ground pepper
• 1/2 cup chopped basil

Preparation:

1. Preheat oven to 220 degrees Celsius. Bring a large saucepan of salted water to a boil.
   
   Meanwhile, on a rimmed baking sheet, combine the zucchini, asparagus, and 1.5 tablespoons of olive oil, season with salt and pepper. Bake for 20 minutes, until tender.
2. Heat the remaining 1.5 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30 seconds. Increase the heat to medium-high, add the tomatoes, and cook for 15 minutes. Remove from heat and stir in the cheese.
3. Meanwhile, add the linguine to the boiling water and cook according to package directions. Reserve 1/2 cup of the cooking water and drain the rest. Add the pasta to the pan with the sauce. Add the roasted vegetables and the reserved cooking water, stir, and add the basil. Divide the pasta and sprinkle with more grated cheese.