Sundried Tomato Nokedli with late summer Veg
Again, using homemade pasta really is a treat, but fear not, a dried penne pasta works just as well with this intensely sweet, yet tart dish, delivering various flavours of the Mediterranean.
You can use our Easy Nokedli Pasta recipe or you can replace it for Penne Pasta for a quicker version!
Here's how you do it
1. If you are making fresh nokedli with our recipe here, do this first. It takes about 10 minutes. Alternatively cook your dried pasta now, drain and leave to one side. Remember to add a splosh of oil to stop it sticking.
2. Now prepare your veg and pop them into bowls, ready for action – slice your shallots, finely dice your garlic, half and dice your courgette, thinly slice your pepper, and halve your tomatoes and olives.
3. Next, fry your onions and garlic first, in a deep frying pan until soft, around 2-3 minutes over a medium heat.
4. Now add your courgette and pepper with a splash of balsamic and soy sauce, stir every now and then, allowing them to dry out, soften and start to brown, this takes around 3-4 minutes.
5. Finally add your tomatoes and olives and your sun-dried tomato paste.
6. Mix thoroughly and allow to cook for around 3 minutes more.
7. Leave to stand for a few minutes before mixing in with your pasta and serve warm with cheddar cheese shavings to add another hit of flavour.
Another satisfyingly filling dish with fresh pasta, which is always a treat and so simple to make from scratch. The flavours are deliciously rich what with the paste, olives and peppers, so feel free to serve with bread, if you can fit it in!
This recipe uses up those wonderful vegetable that start to come into their own as the season wanes – cherry tomatoes, peppers and courgettes. The courgettes are brilliant in flavoursome dishes like this as they tend to soak up the flavours around them, and youngsters will eat them without even knowing they are there. We were all the same. We grew up feeling a bit uncertain towards courgettes, now we all grow them in our veg plot, wondering what on earth to do with the next 30 odd coming into crop. Brownies will always be my answer, in case you’re wondering!
- 700g freshly cooked nokedli pasta – recipe here (or 300g dried penne pasta or 1 spaghetti squash for gluten free option)
- Two cloves of garlic
- One large shallot (or 3 small shallots)
- One green pepper
- One courgette
- Balsamic vinegar
- Soy sauce
- 250 cherry tomatoes
- Handful of green olives
- 140g of sun-dried tomato paste (approximately half a jar)
- Mature cheddar cheese to garnish