Simple Tomato Pasta

20 min · Easy · Serves 1

550 kcal per serving · 17g protein

A quick weeknight tomato pasta with garlic and grated courgette stirred invisibly into the sauce. Mild, comforting and kid-friendly.

Ingredients

• 100 g Pasta
• 200 g Canned Tomatoes
• 2 cloves Garlic
• Courgette × ½
• 1 tbsp Olive Oil
• 2 g Salt
• 1 g Black pepper

Method

1. Boil the pasta

   

   Bring a large pot of salted water to a rolling boil and cook the pasta until al dente — tender but still with a slight bite — about 9 minutes.

2. Start the sauce

   

   Meanwhile, mince the garlic and coarsely grate the courgette. Heat the oil in a frying pan over medium heat. Soften the garlic for 30 seconds — just until fragrant, without letting it brown — then add the courgette.

3. Simmer

   

   Pour in the canned tomatoes, season, and simmer gently — small bubbles, not a rolling boil — for 6–7 minutes until the sauce is thick enough that a spoon dragged through leaves a brief trail.

4. Toss & serve

   

   Drain the pasta and toss it through the sauce until well coated. Serve hot.

More to cook

• Pasta Primavera25 min
• Minestrone with White Beans40 min
• One-Pot Tomato & Chickpea Pasta30 min
• Ratatouille with Crusty Bread45 min