Tuesday, 28 August 2018

Tomato, mozzarella and courgette pasta

The courgettes are still coming and with that new ways of using them up. What I find with courgettes is you can throw them into dish which includes vegetables or just simply add them in! I've been making this dish for over 25 years but this is the first time I've added courgettes to it. It's always been a favourite of mine as it is very simple but importantly includes my favourite herb of basil!

I recently went away for a week and I was worried that my basil plant wouldn't survive the week as it needs watering every couple of days. I decided to put it in the kitchen sink with some water in the bottom so it would soak it up. When I came back it was actually looking better than when I originally left it!

Serves 4
Equipment: Large saucepan, large frying pan, oven proof dish

Ingredients

10½oz (300g) Dried fusilli pasta
2tbsp (30ml) Olive oil
1 Courgette, chopped
400g Tin whole plum tomatoes
5oz (150g) Mozzarella, diced
4oz (115g) Hard Italian cheese, grated
2tbsp (30ml) Fresh basil, ripped
Black pepper to taste

Method

1. Pre-heat the oven to 200°/Gas mark 6.
2. Boil the pasta in the saucepan until it is al dente or just cooked. This should take about 10 minutes.
3. While the pasta is cooking heat the olive oil in the frying pan. Start cooking the courgettes for a few minutes and then add the tomatoes. Gently crush the tomatoes so they release all their juices.
4. Add the mozzarella pieces, half the grated cheese, basil and any required black pepper.
5. Mix together and bring to the boil before removing from the heat.
6. Drain the pasta once it has cooked and put into the oven proof dish. Pour over the tomato and cheese sauce and then sprinkle over the remaining grated cheese. 
7. Cook for 10 minutes until the cheese has gone golden brown.

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