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Pan fried Chilli Courgette Penne Pasta by Somerset Foodie

Pan fried Chilli Courgette Penne Pasta by Somerset Foodie
Prep Cooking Serves
5 mins 10-15 mins 2 Adults

Recipe by Ben of Somerset Foodie - @somerset.foodie on Instagram



  • 340g of Penne pasta
  • 3 Courgettes, or whatever veg you have to hand (we also used a small bunch of swiss chard and some rocket too)
  • Fresh basil
  • 4/5 cubes of Tomato & basil sauce
  • 1 chilli - Morita Chipotle Whole Dried Chilli
  • 6 cloves of garlic
  • Fussels cold pressed rapeseed oil for frying and to garnish.
  • Grated pecorino cheese as a garnish at the end (Grana padano or parmesan will do just as well)


    1. Bring a large pan of water to the boil, with plenty of sea salt so that you can taste a bit of saltiness in the water before you add your pasta.
    2. Add your pasta to the boiling salted water to start it cooking. Follow the cooking instructions on the packet.
    3. Meanwhile, cut your courgettes into large chunks, pan fry them for 2-3 mins with one crushed chipotle chilli in rapeseed oil at quite a high temperature so they start getting some nice colour on them. Once the courgettes are half cooked, smash up the garlic and add it into the pan. Turn the heat down, add 4/5 cubes of Sugosi Tomato & Basil sauce, then allow to cook for 2-3 mins longer until the frozen sauce cubes have melted, before adding the roughly chopped Swiss chard leaves. Turn the heat off to allow this mixture to sit for a few minutes while the Swiss chard leaves wilt down at little, and the pasta finishes cooking.
    4. Once the pasta is cooked, drain and add to your courgette pan, gently fold everything together. Rip up the basil leaves and add them to the pan, we whacked some rocket in too. Grate in the Pecorino cheese and drizzle with cold pressed rapeseed oil. Enjoy!



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