Keep it fresh with this pasta supper of chopped tomatoes and baby courgette in a crème frâiche sauce
Ingredients
- 2 tbsp olive oil
- 200g baby courgette, 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
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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.
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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.
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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.
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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.