This colorful pasta dish is a simple way to please a crowd.

Ingredients

  • 160 g orecchiette
  • 1 carrot
  • 1 celery stalk
  • 1 small onion
  • 1 large pepper
  • Olive oil
  • 200 g tinned tomatoes
  • Salt & pepper
  • 1 courgette
  • Parmesan cheese and fresh basil to serve

Instructions

  1. Slice the carrot and celery, chop the onion, and cut the peppers and the courgette into small pieces. Heat the olive oil in a pan and fry the vegetables for 10 minutes. Stir well.
  2. Add the tomatoes and season with salt and pepper. Add a little water if the sauce is too thick. Simmer on a low heat until the carrots are soft.

For the pasta

  1. In a large pot of boiling salted water, cook the orecchiette al dente, then drain.
  2. Add the orecchiette to the sauce and stir well.
  3. Serve with Parmesan and basil.

Recipe & Picture: Paula Soryano

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RTL