Summer pasta

Summer pasta

Tags

Pasta

Cook

Ingredients

  • 200g penne
  • 1 courgette, cut into chunks
  • 6 garlic cloves, sliced
  • 2 tomatoes, peeled and chopped
  • 8 cherry tomatoes, halved
  • 2 red onions, cut into chunks
  • 2 sweet peppers, sliced
  • White wine
  • 2 tsp balsamic vinegar
  • Chilli flakes
  • ½ tsp sugar
  • 4 artichoke heart halves, chopped
  • 8 olives, de-stoned and chopped
  • Chopped fresh parsley

Steps

  1. Cook the pasta just short of al dente, saving ¼ cup of cooking water before draining.
  2. Heat oil in the wok. Once hot, add courgette and cook on a gentle heat, stirring occasionally.
  3. Once courgette is almost done, add the garlic and cook until fragrant, stirring frequently.
  4. Season with salt and pepper and transfer out of the pan. Set aside.
  5. Add chopped tomatoes, red onion, sweet peppers and a good splash of wine to the same pan.
  6. Allow the tomatoes to break down and thicken a little. Add a splash more liquid if the pan is getting dry.
  7. Season with salt, pepper, sugar, balsamic vinegar and chilli flakes. Stir well.
  8. Add cherry tomato halves to the pan, allow the cherry tomatoes to soften in the sauce.
  9. Add pasta and a bit of pasta cooking water if needed. Coat the pasta in the tomato sauce.
  10. Return fried zucchini and add chopped artichoke hearts and olives to the pan.