Charred Tomato Basil Penne

• Penne(320 g)
• Cherry Tomatoes(500 g)
• Courgette(2)
• Onion(1)
• Garlic(4 cloves)
• Fresh basil(20 g)
• Tomato paste(1 tbsp)
• Olive oil(2 tbsp)
• Vegetable Broth(120 ml)
• Chili flakes(½ tsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Finely chop {Onion}, thinly slice {Garlic}, halve the {Cherry Tomatoes}, dice the {Zucchini}, and roughly tear the {Fresh basil}.

   ~8 min

2. 2

   Add {Penne} to the boiling water and cook until just al dente. Reserve about 240ml pasta water before draining.

   ~10 min

3. 3

   Meanwhile, heat {Olive oil} in a large skillet over medium-high heat. Add {Cherry Tomatoes} and cook undisturbed for 3 minutes, then stir and add {Onion}, {Zucchini}, {Garlic}, {Tomato paste}, and {Chili flakes}. Cook until the tomatoes blister and collapse and the vegetables soften.

   ~7 min

4. 4

   Pour in {Vegetable Stock}, season with {Salt} and {Black pepper}, and simmer until slightly reduced and glossy. Crush some of the tomatoes with the back of a spoon so they turn saucy while a few pieces stay chunky.

   ~5 min

5. 5

   Add the drained penne to the skillet with half the torn {Fresh basil}. Toss well, adding a splash of reserved pasta water as needed until the sauce coats every piece. Serve with the remaining {Fresh basil} scattered over the top.

   ~3 min