Step 1

Preheat the oven to 200C.

Step 2

Combine capsicum, tomatoes, zucchini, garlic, oil and vinegar in a roasting pan. Crumble over the nduja, then season and toss to combine. Roast for 25 minutes or until tomatoes start to collapse.

Step 3

Cook pasta in a saucepan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) cooking water.

Step 4

Remove pan from oven. Squeeze garlic from their skins and stir through tomato mixture. Add to pasta with reserved cooking water and toss to combine.

Step 5

Divide pasta among bowls and top with shaved parmesan and basil to serve.