Pasta with courgettes and sun-dried tomatoes

Ingredients

• 350 gfusilli
• 120 gsun-dried tomatoes
• 2garlic cloves
• 1 smallonion
• 4courgettes
• 60 ml (4 tablespoons)extra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• a small piece, to tastechilli
• to tastechopped almonds

Instructions

1. 1

   Soak the tomatoes

   Cover the sun-dried tomatoes with hot water and leave them to soak for about 30 minutes. Drain and roughly chop them.

2. 2

   Prepare the courgettes

   Rinse the courgettes, trim off their ends, then cut them into slices and dice them. Peel and rinse the garlic, halve the cloves and remove the small green shoot inside.

3. 3

   Cook the onion

   Chop the garlic or leave the cloves whole so they can be removed later, as you prefer. Peel, rinse and chop the onion, then heat 30 ml (2 tablespoons) of oil in a saucepan and cook the onion until lightly golden.

4. 4

   Cook the courgettes

   Add the courgettes and cook over a high heat for about 10 minutes, stirring with a wooden spoon. Season with salt and pepper, then add hot water or stock until the courgettes are covered.

5. 5

   Make the purée

   Cook over a medium heat for about 10 minutes. Lift out half of the courgette pieces with a slotted spoon and blend the rest with a hand blender.

6. 6

   Fry the aromatics

   Set the unblended courgette pieces aside. Heat the remaining 30 ml (2 tablespoons) of oil in a large frying pan, then cook the garlic and a small piece of chilli until lightly golden.

7. 7

   Add tomatoes and pasta

   Add the sun-dried tomatoes and cook for a few minutes. Boil the fusilli in plenty of salted water, draining it 2 minutes before the packet’s suggested cooking time; reserve some pasta water.

8. 8

   Finish the pasta

   Add the pasta and reserved courgette pieces to the tomato pan. Adjust the salt, add a ladleful of pasta water and cook for about 2 minutes, until the pasta is done. Meanwhile, warm the courgette purée.

9. 9

   Season the sauce

   Just before turning off the heat, season the pasta with freshly ground black pepper. Spread the warm courgette purée over the bottoms of the serving plates.

10. 10

    Plate and serve

    Spoon the pasta and sun-dried tomatoes over the courgette purée, then scatter with chopped almonds. Serve straight away.

What is pasta with courgettes and sun-dried tomatoes?

This Italian-style first course brings together pasta, courgettes and sun-dried tomatoes, with chopped almonds for contrast. Its combination of vegetables, pasta and olive oil makes it a satisfying plate without relying on a heavy sauce.

The version here uses two textures of courgette: some is blended into a soft base, while the rest stays in pieces. That contrast lets the sweet, mellow courgette balance the concentrated savouriness of the tomatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 17g protein, 82g carbs, 19g fat.

Most of the carbohydrate comes from the fusilli, while olive oil and almonds contribute much of the fat. Pasta and almonds provide some protein, with courgettes and tomatoes adding vegetables and fibre. A green salad or extra steamed vegetables can round out the plate.

Build flavour in layers

Courgettes: cooking them first over a high heat gives them a head start before they soften in water or stock. The recipe then divides them between a smooth purée and bite-sized pieces.

Sun-dried tomatoes: soaking softens them for the final pan-cooking. Their flavour seasons the pasta as they warm with the garlic and chilli.

Get the courgette texture right

Reserve half of the cooked courgettes before blending the rest. Blend the remaining portion until smooth, then keep the diced pieces intact for a more varied texture.

Warm the purée before serving so it does not cool the pasta when spooned onto the plates.

Finish the pasta in the pan

Drain the fusilli 2 minutes before the packet time, as the recipe allows it to finish cooking with the tomatoes and reserved courgettes. Keep some cooking water before draining.

Add a ladleful of pasta water to help the ingredients coat the pasta. Let the fusilli cook in the pan for about 2 minutes, checking that it is tender but still holds its shape.

Make the almonds count

Chopped almonds go on at the end, so their crunch stands apart from the soft courgette and pasta. Add them just before serving rather than mixing them into the pan.

The recipe gives no fixed almond quantity, so scatter them over the plates to taste.

Serve it as a meal

Spread the courgette purée across each plate, then pile the pasta on top so every portion gets both the smooth base and the vegetable pieces.

For a simple accompaniment, serve with a crisp green salad or steamed greens. The pasta is best served immediately, while the purée is warm and the almonds remain crisp.

Recipe notes & tips

• Soak the sun-dried tomatoes for the full 30 minutes so they are easier to chop.
• Remove the garlic’s inner green shoot as directed, especially if it is large.
• Keep the courgette pieces you lift out separate until they are added back to the pan.
• Reserve pasta water before draining; it is needed to finish the pasta in the pan.
• Taste before serving, since the tomatoes and salted pasta water can both add seasoning.
• Scatter the almonds over the plated pasta to keep their crunch.

Variations

• Use stock: choose it instead of hot water to cook the courgettes.
• Adjust the chilli: use a smaller piece for gentler heat or add more to taste.
• Change the pasta: use another short pasta shape that holds the courgette pieces.
• Add extra herbs: finish with chopped parsley or basil if you have them.
• Toast the almonds: briefly toast the chopped almonds separately before sprinkling them on top.

Common mistakes to avoid

• Skipping the soak: the tomatoes may remain tough; leave them in hot water for about 30 minutes.
• Blending all the courgettes: the dish loses its pieces; reserve half before blending.
• Draining without saving water: the pasta can be harder to bring together; reserve some cooking water first.
• Cooking the pasta fully before the pan: it may become too soft; drain it 2 minutes before the packet time.
• Adding almonds too early: they lose their crunch; scatter them on just before serving.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan with a splash of water, and add fresh almonds after reheating for the best crunch.

Frequently asked questions