Chunky tomato and courgette pasta bowl

Simple cooking & prep

Chunky tomato and courgette pasta bowl

Name: Chunky tomato and courgette pasta bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4

Main Serves 4 40 min

This is a simple, fresh tasting dish for when you've got really lovely, ripe tomatoes on hand. Adding good quality stock rather than a stock cube makes all the difference here. Use veg stock and Pecorino instead of Parmesan in you're a vegetarian. If you don't have any basil, garnishing with fresh coriander or parsley also works well.

Ingredients

3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp tomato purée
480g punnet tomatoes, skinned and diced
2 courgettes, cut into 2cm dice
2 carrots, cut into 2cm dice
1 litre chicken stock
200g small pasta shapes, e.g. orzo, small conchiglie or macaroni
handful basil leaves, shredded
50g Parmesan, grated
salt and pepper

Image of Chunky tomato and courgette pasta bowl

Method

Prep time: 15 min

Cooking time: 25 min

Step 1
Heat the oil in a large pan. Add the onion and fry very gently, stirring now and then to stop it catching, for 10 minutes. Add the garlic and stir for 2 minutes.
Step 2
Add the tomato purée, tomatoes, courgettes and carrots and stir for 2 minutes. Add the stock and season.
Step 3
Bring to the boil. Add the pasta, reduce the heat and simmer for 8-10 minutes, until the pasta is just tender.
Step 4
Shred the basil leaves and stir them in, with half the Parmesan. Check the seasoning, divide between 4 serving bowls and serve sprinkled with the rest of the cheese.