Pasta with Tomato Courgette and Garlic
Treat yourself to the vibrant flavors of Mediterranean-inspired comfort food with this Pasta with Tomato, Courgette, and Garlic recipe. This dish combines al dente pasta with a fresh, summery sauce made from ripe tomatoes, tender courgette (zucchini), and fragrant garlic, all sautéed in a drizzle of olive oil for a light yet satisfying meal. A touch of tomato paste enhances the sauce’s richness, while optional red chili flakes add a hint of heat for those who crave a spicy kick. Finished with fresh basil and optionally topped with nutty Parmesan, this recipe is perfect for a quick weeknight dinner or a laid-back gathering. Easy to prepare in just 30 minutes, this wholesome vegetarian pasta will become a favorite in your weeknight rotation!
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Recipe Information
Ingredients
- 300 g pasta (e.g., penne or spaghetti)
- 2 tbsp olive oil
- 3 garlic cloves
- 2 courgette (zucchini), medium-sized
- 4 ripe tomatoes
- 1 tbsp tomato paste
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp red chili flakes (optional)
- 10 fresh basil leaves
- 50 g grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Peel and thinly slice the garlic cloves. Add them to the skillet and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.
Wash the courgettes and chop them into thin slices or small cubes. Add them to the skillet and cook for 4-5 minutes, stirring occasionally, until softened and lightly golden.
Wash the tomatoes, then dice them into small chunks. Add the tomatoes to the skillet along with the tomato paste. Stir well to combine.
Season the sauce with salt, black pepper, and optional red chili flakes for a bit of heat. Simmer the mixture for 8-10 minutes, stirring occasionally, until the tomatoes break down and form a sauce.
Add the cooked pasta to the skillet, tossing it well to coat in the sauce. If the mixture seems dry, stir in a bit of the reserved pasta cooking water to loosen the consistency.
Roughly tear the fresh basil leaves and add them to the pasta, stirring gently to combine.
Serve the pasta hot, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3179 mg | 138% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 24.6 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1344 mg | 103% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3979 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
