Courgette and Tomato Pasta

    (24)
    1 hour 25 min

    A fantastic vegetarian pasta dish that's simple to make. Courgettes are simmered in a well-seasoned tomato sauce, then served with pasta shells and cheese.


    37 people made this

    Ingredients
    Serves: 4 

    • 4 tablespoons olive oil
    • 1/2 medium onion, finely chopped
    • 3 cloves garlic, finely chopped
    • 1 large courgette, peeled and cubed
    • 425g passata
    • 475ml water
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/8 teaspoon crushed chillies
    • 100g caster sugar
    • 225g uncooked pasta shells
    • 4 tablespoons grated Pecorino Romano cheese

    Method
    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Heat olive oil in a saucepan over medium heat. Stir in the onion and garlic; cook until tender. Mix in courgette and coat in the olive oil. Pour in passata and water. Season with oregano, basil and crushed chillies. Dissolve sugar in the sauce. Reduce heat to low and simmer 1 hour, stirring occasionally.
    2. During the last 10 minutes of the simmer time, bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. In a large bowl, mix sauce and cooked pasta shells. Top with cheese to serve.

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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (22)

    by
    2

    This was delicious, however I halved the water and passata, only added ½ tsp sugar (was 100g a typo?) and this was enough for 300g dried pasta. I will be making this again! Thank you.  -  22 Nov 2013

    MichelleRay
    by
    0

    Would have been nice without the sugar - I followed the recipe and was too sweet and watery. Made a large batch so am hoping it might improve overnight!  -  10 Jun 2015

    by
    11

    I loved this dish! I thought it was very easy and healthy! I only made a few changes....... I added more garlic because my husband and I love it!! I also added fresh mushrooms and a can of diced tomatoes (drained). I used rigatoni instead of shells because thats all I had. I also only used 1/4 cup of sugar due to what others had stated. I simmered it for 1 hr like the recipe said and it turned out wonderful! Iadded low fat parm cheese and that topped it off!!! Great dish I will make again!! PS this dish is just as good the next day! (and I am not a "left-overs" type of girl!! Yum!  -  28 Jul 2008  (Review from Allrecipes US | Canada)

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