- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g baby courgette, sliced on the diagonal
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 4 large tomatoes (about 400g in total)
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 200g penne
- 1 garlic clove, crushed
- pinch of sugar (optional)
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 2 tbsp crème fraîche
- small bunch basil, torn
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
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.
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.
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.
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.