Save to your scrapbook
Courgette, tomato & basil penne
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp extra virgin olive oil
2 cloves garlic, sliced
1 x ¼ tsp crushed chillies
227g can essential Waitrose Chopped Tomatoes
2 small courgettes, diced
6 Waitrose Pome dei Moro Tomatoes, halved
1 x ½; 25g pack fresh basil, leaves only, torn into small pieces
1 x ½ 500g pack essential Waitrose Fresh Penne
1 x ½ –1 tbsp balsamic vinegar
Grated pecorino, to serve
1. Heat half the oil in a small pan and cook the garlic and chilli over a low heat for 3 minutes until soft but not browned. Add the canned tomatoes and seasoning and simmer gently for 15 minutes, stirring occasionally until thickened.
2. Heat the remaining oil in a medium frying pan and add the courgettes and fresh tomatoes. Fry over a high heat for 3–4 minutes until golden. Add to the sauce with the basil.
3. Cook the pasta in a large pan of boiling water for 4–5 minutes then drain thoroughly. Toss with the balsamic vinegar then add the sauce and toss again. Serve with the grated pecorino to sprinkle over.
Typical values per serving:
This recipe was first published in August 2012.
Average user rating