Courgette And Tomato Pasta Bake
Serves 4
Ingredients
1 tablespoon extra virgin olive oil
1 onion, diced
1 courgette, diced
1 clove garlic, chopped
1 tin tomatoes, chopped
1 tbsp tomato puree
1 tbsp balsamic vinegar
handful of basil laves
150g mozzarella, sliced
400g penne
salt and black pepper
Method
Preheat the oven to 200C
Put the olive oil, onion and garlic into a largish saucepan and fry gently for 5-10 mins
Add the diced courgette and fry for another 5 minutes
Add the chopped tomatoes, tomato puree and balsamic vinegar
Fill the empty tin of tomatoes with water and add this to the pan
Bring to the boil and simmer for about 20 mins
Season with salt and black pepper
In the meantime bring a large saucepan of water to boil
Add the penne and cook for 10 mins, or according to the packet instructions
When the pasta and the sauce are cooked mix them together and put the mixture into an ovenproof container
Place the sliced mozarella in a layer on the top of the pasta
Bake in the oven for about 15 mins, until the mozzarella is melted and bubbling
Divide between 4 plates and serve
Keywords: Pasta, penne, courgette, tomatoes, mozzarella, Italian.
