Tomato, courgette, cream & oregano pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 4 tbsp olive oil
- 1 onionfinely chopped
- 3 garlic clovesfinely chopped
- 1 courgettefinely chopped
- 1 tsp chilli flakes(optional)
- 2 tbsp tomato purée
- 400g can chopped tomatoes
- 400g penne
- 150ml double cream
- 15g oreganochopped
- 50g Grana Padanograted
Nutrition: per serving
- kcal759
- fat37g
- saturates17g
- carbs84g
- sugars11glow
- fibre7ghigh
- protein20g
- salt0.27g
Method
step 1
Heat the oil in a large saucepan over a medium heat and cook the onion and garlic for 5 mins until just softened and fragrant. Stir in the courgette, chilli flakes (if using), tomato purée and chopped tomatoes, stir well, and cook for 8-10 mins more until the courgettes are cooked through.
step 2
Meanwhile, cook the pasta until al dente following pack instructions. Drain and set aside, reserving a little of the pasta cooking water.
step 3
Reduce the heat on the tomato sauce to low and stir in the cream. Warm through for 5 mins until the sauce has thickened slightly, season well and stir in the oregano.
step 4
Add the cooked pasta to the sauce along with a splash of the reserved cooking water to loosen, if needed, and toss well to coat. Top with the grated cheese before serving.
