This summery pasta with ripe, fresh tomatoes, courgettes and aubergines is a delicious vegan meal. Sometimes I add pitted black and green olives - it's up to you!
1 person made this
500g fusilli pasta
3 tablespoons extra virgin olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 courgettes, trimmed and cubed
1 aubergine, trimmed and cubed
400g fresh ripe tomatoes, diced
salt and pepper, to taste
1/2 teaspoon dried chilli flakes, or to taste
3 tablespoons freshly torn basil leaves
Method Prep:10min › Cook:20min › Ready in:30min
Cook pasta in lightly salted, boiling water until al dente, according to the instructions on the packet; drain.
Heat oil in a pan over medium heat; add onion and garlic and cook until softened. Stir in courgettes, aubergines and tomatoes; season with salt, pepper and chilli flakes. Simmer sauce for 8 to 10 minutes, or until tomatoes have broken down and courgettes are soft.
Stir in cooked pasta until well combined; top with fresh basil and a drizzle of extra virgin olive oil.