Simple cooking & prep
Chunky tomato and courgette pasta bowl
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. 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
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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.
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Step 2
Add the tomato purée, tomatoes, courgettes and carrots and stir for 2 minutes. Add the stock and season.
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Step 3
Bring to the boil. Add the pasta, reduce the heat and simmer for 8-10 minutes, until the pasta is just tender.
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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.