Personilized Pasta With Roasted Veggies And Shrimp - cooking recipe

Ingredients

Sauce
1 (28 ounce) can diced tomatoes (or 8 fresh peeled and seeded)
6 slices bacon (cut into bite size pieces)
1/2 medium onion (diced)
2 garlic cloves (minced)
2 teaspoons oregano
1 tablespoon parsley
1 teaspoon basil
Veggies
2 -3 cups chunky vegetables (see below)
1/2 cup olive oil
1/4 cup balsamic vinegar
2 roasted garlic cloves
Other
10 whole shrimp (uncooked) (optional)
450 g spaghetti (or your favorite pasta)
parmesan cheese (optional)
feta cheese (optional)

Preparation

Sauce:
In a deep dish fry pan sautee bacon, onion and garlic over med-high heat until onion is soft and bacon is cooked but not too crispy.
Add can of tomatoes, oregano, parsley and basil.
Bring mixture to light boil and turn down to simmer DO NOT COVER, let it render down to make a thick sauce (about 20 min). Cover and keep hot.
Cook noodles so they are el dente. Rinse and drain.
Veggies:
Place veggies ( I used purple onion cut into eighths(held together with toothpick), whole baby carrots, celery cut on the bias, red pepper 2x2\" squares, rounds of zucchini and broccoli flowerets) on a broiler pan in a single layer.
In blender put oil, vinegar and roasted garlic and puree until garlic is well blended into oil and vinegar.
Brush top side of veggies with oil mixture.
Broil veggies until they just start to blacken, about 5 minute.
Take out veggies and turn them over and brush uncooked side with oil mixture.
Return to broiler for another 5 min or until they start to blacken.
Cook and peel shrimp if using. Add to tomato sauce just before serving.
Serving:
Place 1/2 noodles in pasta bowl/plate.
Put 1/2 of sauce over pasta
Put 1/2 of veggies on top of sauce.
Garnish with parmesean and feta cheese if desired. (The feta adds a real nice flavor to your sauce).
Repeat with second plate/bowl.