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

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.