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
For the sauce
- 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. - 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
- In a large pot of boiling salted water, cook the orecchiette al dente, then drain.
- Add the orecchiette to the sauce and stir well.
- Serve with Parmesan and basil.
Recipe & Picture: Paula Soryano
