Fresh tomato & courgette penne
Keep it fresh with this pasta supper of chopped tomatoes and baby courgette in a crème frâiche sauce
- Takes 30 mins
- Serves 2
- Easy
Ingredients
- 2 tbsp olive oil
- 200g baby courgettes, sliced on the diagonal
- 4 large tomatoes (about 400g in total)
- 200g penne
- 1 garlic clove, crushed
- pinch of sugar (optional)
- 2 tbsp crème fraîche
- small bunch basil, torn
Method
-
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.
-
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.
-
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.
-
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.
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