These are the times when I turn to Donna Hay, the master of simplicity! This particular dish is lifted from her 50th Anniversary magazine edition, and is probably one of the easiest "can't be bothered" weeknight dinners you can imagine.
500g linguine pasta
1 sweet potato, peeled and diced
2 roma tomatoes, cut into chunks
3/4 cup pitted kalamata olives
Fresh oregano sprigs
2 tbsp olive oil
2 tbsp red wine vinegar
Sea salt & ground black pepper
Grated parmesan, to serve
Preheat the oven to 180 degrees.
Combine the sweet potato and tomatoes in a baking tray. Drizzle with 1 tbsp olive oil, season with salt and pepper and toss to coat. Top with a few sprigs of oregano. Pop the tray into the oven for 15 minutes, then add the olives and cook for a further 10 minutes.
Meanwhile, cook the pasta in boiling salted water until al dente and drain.
Once the vegetables are cooked through, add them to the drained pasta along with the red wine vinegar and remaining olive oil. Toss this through, then serve immediately with freshly grated parmesan.