Tomato and Courgette Pasta Bowl

Name: Tomato and Courgette Pasta Bowl
Yield: Serves 4
Ingredients: 1 litre chicken or good veg stock; 1 tbsp tomato purée; extra virgin olive oil, for drizzling; 200 g small pasta shapes e.g. orzo, small conchiglie or macaroni; sunflower or light olive oil, for frying; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 5–6 tomatoes, depending on size, skinned and diced; handful of basil leaves; 2 carrots, cut into 2cm dice; 50 g Parmesan or vegetarian alternative, grated; 2 courgettes, cut into 2cm dice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This is a light, one-pot dinner, where the taste of simply cooked vegetables shines through. If you can–t find small pasta shapes, break spaghetti into small lengths.

Ingredients

sunflower or light olive oil, for frying
1 onion, finely chopped
2 garlic cloves, finely chopped

Dinner
Summer
October
July
September
August

Method

Heat 3 tablespoons of oil in a large saucepan. Add the onion and fry very gently, stirring now and then to stop it catching, for 10 minutes. Add the garlic and stir for 2 minutes.

Add the tomato purée, tomatoes, courgettes and carrots and stir for 2 minutes. Add the stock and season with sal