Easy Courgette and Tomato Pasta Sauce

Ingredients

• 1 tbsp olive oil (for frying)
• 1.5 courgettes (sliced in half lengthwise; also known as zucchini)
• 4 large tomatoes (whole)
• 5 cloves garlic (whole)
• 1 tbsp tomato puree
• 1 tsp smoked paprika
• chilli flakes (to taste)
• 2 handfuls spinach (chopped)
• salt (to taste)
• black pepper (to taste)
• 6 oz pasta (cooked according to package instructions)

Steps

1. 1

   Heat a little oil in a large pan over medium-high heat.

2. 2

   Add the halved courgettes, whole tomatoes, and garlic cloves to the pan.

3. 3

   Cook for a few minutes until the courgette (and tomatoes) have browned a little on the outside.

4. 4

   Lower the heat to low and cover the pan with a lid.

5. 5

   Cook for 15-20 minutes until the courgettes and tomatoes are very soft.

6. 6

   If desired, remove the skin from the softened tomatoes.

7. 7

   Mash the softened vegetables directly in the pan to create a chunky sauce.

8. 8

   Add in the tomato puree, chopped spinach, smoked paprika, chilli flakes, salt, and pepper.

9. 9

   Stir everything together and cook for a further few minutes until the spinach has wilted and the flavors are combined.

10. 10

    Add your pre-cooked pasta to the pan, toss to coat in the sauce, and serve.

Notes

The author mentions 'aubergine' in the method, but the ingredient list specifies courgettes (zucchini). This is likely a typo in the original post; use courgettes as listed in the ingredients. You can leave the tomato skins on for extra fiber or remove them for a smoother texture.

Nutrition per serving

• healthy
• vegetarian
• pasta
• midweek meal
• easy
• one-pan
• zucchini
• courgette