Courgette and Tomato Pasta

    Courgette and Tomato Pasta


    32 people made this

    About this recipe: 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.

    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

    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.

    Recently viewed

    Reviews (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


    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

    Write a review

    Click on stars to rate