Pork schnitzel with roasted tomato pasta

Instructions

1. Preheat oven to 200°C. In a large ovenproof dish, place vegetables and garlic. Season with black pepper and drizzle with 1 tablespoon of the oil. Bake for 20 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook spaghetti for 7-8 minutes, or until tender. Drain, reserving a little of the cooking water.
3. Add cooked vegetables to the spaghetti pot. Toss and keep warm.
4. In a shallow dish, toss pork in mixed herbs and pepper. Heat a large non-stick pan with the remaining oil over medium. In 2 batches, cook pork for 1 1/2 minutes on each side. Remove pork and add ¼ cup water to pan. Increase heat to high, stirring juices and water for 1 minute, to reduce.
5. Add parmesan and basil to spaghetti, stir, then divide among 4 plates. Serve pork on top, drizzled with meat juices.