Page title and description

Simple cooking & prep
Chunky tomato and courgette pasta bowl
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
PT15M
Cooking time:
25 min
PT25M
-
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.