Fresh tomato & courgette penne
Recipe information
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Cooking:
-
Recipe Icon - Master recipes
Servings per container:
2
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Source:

Ingredients for - Fresh tomato & courgette penne

1. 2 tbsp olive oil -
2. 200g baby courgette , sliced on the diagonal -
3. 4 large tomatoes (about 400g in total) -
4. 200g penne -
5. 1 garlic clove , crushed -
6. pinch of sugar (optional) -
7. 2 tbsp crème fraîche -
8. small bunch basil , torn -

How to cook deliciously - Fresh tomato & courgette penne

1. Stage

Heat the oil in a large frying pan and fry the courgettes for 4-5 mins until softened. You may need to do this in 2 batches, depending on the size of your pan. Remove and set aside.

2. Stage

While the courgettes cook, boil the tomatoes for 15 secs in the water you will cook the pasta in, then plunge them into a bowl of cold water. Remove the skins and seeds, and chop the flesh. Add the pasta to the boiling water and cook following pack instructions.

3. Stage

Add the tomatoes and garlic to the courgette pan. Cook on a high heat until the tomatoes start to break down. Taste and season, adding the sugar if it needs it.

4. Stage

Drain the pasta, reserving some of the water, and tip it back into the pan. Add the tomatoes and courgettes, crème fraîche and basil, adding a little of the pasta water if necessary to moisten.