Bursting with courgettes, sun blush tomatoes, pepper and artichoke hearts, James Tanner's veggie penne pasta is summer in a bowl!
160g dried penne pasta
5 tbsp olive oil
3 baby courgettes, cut in half lengthways
½ red onion, thinly sliced
1 clove garlic, thinly sliced
Half a yellow pepper, thinly sliced
Zest half a lemon
2 tbsp sun blush tomatoes
2 marinated baby artichoke hearts, cut into quarters
1 tbsp pitted Nicoise, Kalamata or black olives, sliced
10 fresh basil leaves
80g goat’s cheese, crumbled
Sea salt and cracked black pepper, to taste
Bring a medium pan of salted water to a simmer add the pasta and cook for 10 minutes or as per pack instructions until tender. Drain and set aside
Whilst pasta is cooking heat a grill pan on the hob. Toss the courgettes in 1tbsp oil and season. Grill on the flat sides for 2 minutes each side so only just tender and coloured.
In a frying pan heat the remaining 4tbsp olive oil, add the onion, garlic, pepper and lemon zest and cook for 1 minute. Stir in the sun blush tomatoes, artichokes, olives, half the basil leaf and drained pasta and warm through.
Season with just a little salt as the olives are salty and a good twist of black pepper
Place in serving bowls and top with the charred courgettes sprinkle over the goat’s cheese and finish with the remaining basil