Fresh tomato & courgette penne

• olive oil↗2 tbsp tbsp
• baby courgette↗200g g

  sliced on the diagonal

• large tomatoes↗4

  (about 400g in total)

• penne↗200g g
• garlic clove↗1

  crushed

• pinch of sugar

  (optional)

• crème fraîche↗2 tbsp tbsp
• small bunch basil↗

  torn

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan and fry the courgettes for 4-5 mins until softened. You may need to do this in 2 batches, depending on the size of your pan. Remove and set aside.

2. 2

   While the courgettes cook, boil the tomatoes for 15 secs in the water you will cook the pasta in, then plunge them into a bowl of cold water. Remove the skins and seeds, and chop the flesh. Add the pasta to the boiling water and cook following pack instructions.

3. 3

   Add the tomatoes and garlic to the courgette pan. Cook on a high heat until the tomatoes start to break down. Taste and season, adding the sugar if it needs it.

4. 4

   Drain the pasta, reserving some of the water, and tip it back into the pan. Add the tomatoes and courgettes, crème fraîche and basil, adding a little of the pasta water if necessary to moisten.