Season[]
UK: August
Ingredients[]
- pasta
- plum tomatoes
- mushrooms
- courgette
- fresh basil
- fresh parsley
- fresh thyme
- seasoning
- olive oil
Note on quantities: The sauce should be a balance between the tomatoes, courgette and mushroom. Then the sauce and the pasta should be satisfyingly balanced.
Equipment[]
- large frying pan / wok to combine sauce and pasta
- small frying pan
- saucepan to boil the pasta
- masher
Preparation[]
- quarter tomatoes
- cut courgette and mushroom into wedges
- pick and chop herbs so's ready to add
Method[]
- cook the pasta, meanwhile
- fry the tomatoes and chopped parsley in olive oil in the large frying pan, and when begin to soften mash slightly
- separately fry the mushroom with the thyme, when cooked add to the tomatoes
- fry the courgette wedges till beginning to brown on both sides, at the last minute add the basil, then add to the tomato sauce
- drain the cooked pasta and add to the sauce to get a satisfying balance, then mix thoroughly
Serve and options[]
- with grated cheese
- option: add chopped garlic to the tomato and parsley