Summary: This is one of those life saver recipes. You know those nights when everyone’s hungry, it’s already getting late and the last thing you want to do is cook….and then clean up afterwards. This is the dish for those nights. The pasta and the sauce cook at the same time in the same pot! It’s revolutionary concept that works wonderfully and tastes phenomenal. The starch from the pasta gives the sauce a velvety texture and the pasta has a chance to absorb the flavours of the sauce. There are so many variations you could try but this is a sort of pantry version that you could use as base and add cooked chicken, tinned tuna or add bacon piece or sausage crumbles at the beginning with the onion.
Ingredients
- 3 tblsp garlic olive oil
- 1 onion, finely chopped
- 1 clove garlic, minced
- 2 zucchinis, halved lengthways and cut into 1cm slices
- 1 head broccoli, in small florets
- ½ tsp dried oregano
- 3 cups boiling water
- 1 (420g) can chopped tomatoes
- 2 tblsp tomato paste
- 2 tsp baby capers
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 1 lemon, zested
- 250g short pasta like penne, spirals, shells or macaroni
- Finely chopped fresh parsley, to garnish
- Parmesan cheese, to serve
Instructions
- Heat 2 tablespoons of the olive oil in a large pot. Add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and zucchini and cook for a further 3 minutes.
- Add the water, tomatoes, tomato paste, broccoli, capers, oregano, salt, pepper, red pepper flakes, lemon zest and pasta, and bring to a boil. Cover with a lid, reduce the heat to medium, cook for 20 minutes, stirring once or twice to prevent the pasta sticking.
- Stir in the remaining tablespoon of olive oil and the parsley and serve sprinkled with Parmesan cheese.
Adapted from mediterrasian
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