Ingredients
For the pasta
salt, to taste
400g/14oz penne pasta
dash olive oil, to drizzle
For the vegetables
100ml/3½fl oz extra olive oil
2 red onions, sliced
1 garlic clove, peeled and crushed
2 courgettes, thinly sliced
200g/7oz cherry tomatoes, halved
salt and freshly ground black pepper
small handful basil, chopped
100g/3½oz grated parmesan
This is a Grub Club recipe.
Method
1. For the pasta, heat a pan of salted water until boiling. Add the pasta to the water and cook according to the instructions on the packet, stirring occasionally.
2. Once the pasta is cooked, strain through a colander and drizzle with olive oil. Leave to air-dry for two minutes.
3. For the vegetables, in a frying pan heat most of the oil before adding the red onions and garlic. Cook until the onions are translucent and soft, but not browned, before adding the sliced courgettes and cherry tomatoes. Cook for five minutes before seasoning with salt and freshly ground black pepper to taste.
4. To serve, toss the vegetables through the cooked pasta adding the chopped basil. Distribute among four bowls and finish with a sprinkling of grated parmesan.
