Penne with Roast Courgettes
A rich and very simple pasta dish.
Serving 3-4
½ onion, finely sliced
½ tsp dried thyme
250g penne
2-3 cloves garlic, chopped
2 courgettes, sliced in 1/2 cm rounds
6 cherry tomatoes, quartered
200g tinned chickpeas
couple of handfuls of rocket
½ tsp dried basil
plenty of salt and pepper
2 tbls olive oil
1 tbls sunflower oil
Heat 1 tbls olive oil and 1 tbls sunflower oil in a roasting tin on highest light.
Add courgette rounds and grind in salt and pepper. Cook, stirring occasionally for 20 minutes or so, until browned.
Meanwhile, cook the pasta in plenty of salted water.
Also meanwhile, saute onion in 1 tbls olive oil. After 5 minutes add herbs and tomatoes. Cook for a further 5 minutes.
Add rocket and chickpeas. Keep on lowest light until the pasta and courgettes are done.
Junk it all into one pot. Scrape in all the oil from the courgettes, so it will coat the pasta.
Good with brown bread and red wine (as if you needed telling...)