Ingredients
300g pasta quills
30ml olive oil
1 onion, chopped
2 cloves garlic, crushed
1 courgette, chopped
200g mushrooms, sliced
200g cherry tomatoes, halved
400g Can chopped tomatoes
pinch of sugar
salt
freshly ground black pepper
METHOD
Cook the pasta in large pan of boiling water for 10-12mins or until just tender and 'al dente'.
Heat the oil in a large frying pan, add the onions and garlic and sauté over a high heat for 2mins or until soft. Add the courgette, mushroom and tomatoes and sauté for 3 mins.
Add the chopped tomatoes, sugar and seasoning and bring to the boil. Simmer uncovered for 5mins or until thickened and reduced.
Drain the pasta and divide between four bowls, spoon the vegetable sauce into the centre and serve.
300g pasta quills
30ml olive oil
1 onion, chopped
2 cloves garlic, crushed
1 courgette, chopped
200g mushrooms, sliced
200g cherry tomatoes, halved
400g Can chopped tomatoes
pinch of sugar
salt
freshly ground black pepper
METHOD
Cook the pasta in large pan of boiling water for 10-12mins or until just tender and 'al dente'.
Heat the oil in a large frying pan, add the onions and garlic and sauté over a high heat for 2mins or until soft. Add the courgette, mushroom and tomatoes and sauté for 3 mins.
Add the chopped tomatoes, sugar and seasoning and bring to the boil. Simmer uncovered for 5mins or until thickened and reduced.
Drain the pasta and divide between four bowls, spoon the vegetable sauce into the centre and serve.
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