Preheat the oven and prepare the vegetables. Set your oven to 200°C (180°C fan) or gas mark 6. On a large baking tray, combine the courgette chunks, bell pepper strips, cherry tomato halves, red onion wedges, and crushed garlic cloves. Drizzle over the olive oil, then sprinkle with the dried oregano, salt, and black pepper. Use your hands to toss everything together until every piece is lightly coated — you will see the oil glistening on the vegetables.

Roast until tender and caramelised. Spread the vegetables in a single, even layer — if they overlap, they will steam rather than roast. Slide the tray into the oven and roast for 20 to 25 minutes. Halfway through, give the tray a good shake so the vegetables colour evenly. You will know they are ready when the courgettes are golden at the edges, the tomatoes have begun to collapse and release their juices, and the onion wedges are soft and lightly charred. The garlic cloves should feel soft when gently pressed.

Cook the pasta while the vegetables roast. Fill a large saucepan with water, bring it to a rolling boil, and add a generous pinch of salt. Tip in the pasta and cook according to the package instructions until al dente — usually about 10 to 12 minutes. The pasta should be firm to the bite but not chalky in the centre. Just before draining, scoop out a mugful of the starchy pasta water and set it aside.

Combine the roasted vegetables and pasta. Drain the pasta in a colander, then return it to the empty saucepan. Remove the roasted garlic cloves from the tray — they will be soft and fragrant — and squeeze the creamy garlic paste from the skins directly into the pasta. Add the roasted vegetables and any juices from the tray, then toss everything together gently. The tomatoes will break down slightly, creating a light sauce that clings to the pasta.

Adjust the consistency and finish. If the mixture looks a little dry, pour in a splash of the reserved pasta water and toss again. The starch in the water helps the sauce cling to the pasta without becoming watery. Sprinkle the grated Parmesan over the top and stir through until it melts into the vegetables. The final texture should be glossy and moist, not sticky or clumpy.

Serve immediately with fresh basil. Divide the pasta among bowls, scatter the torn basil leaves over each portion, and finish with a twist of black pepper. If you are using the pine nuts, sprinkle them on top for a subtle crunch. The dish is best eaten straight away, while the vegetables are still warm and the cheese is gooey.