Courgette and rocket pasta

Babiche Martens

Pasta is one of those foods that can be made into an impressive meal — like this courgette and rocket dish — in minutes. The tomato sauce can be made well ahead of time and stored in the fridge, which just leaves a little last-minute cooking and then dinner is served.

Ingredients

2 Tbsp	Olive oil
3	Courgettes, sliced or peeled thinly lengthways (Main)
100 g	Feta
2 cups	Rocket leaves
400 g	Pasta, cooked as per packet instructions (Main)
½ cup	Basil leaves

Tomato sauce

2 Tbsp	Olive oil
1	Red onion, chopped
4 cloves	Garlic, crushed
1 can	Canned tomatoes, 400g
6	Tomatoes, peeled and chopped roughly (Main)
½ cup	Red wine
1 tsp	Sugar
1 tsp	Fresh oregano, chopped

Directions

1. To make the sauce, heat the olive oil in a medium-sized pot. Add onion and garlic and cook for 3 to 4 minutes until softened. Add the tomatoes, wine, sugar and oregano. Simmer for 15 minutes until thick and rich. Season with salt and pepper.
2. Heat the second quantity of oil in a frying pan. Saute the courgettes until soft and lightly browned. Remove from heat, crumble through the feta and fold through the rocket leaves.
3. Toss the pasta in the tomato sauce and fold through the courgettes. Garnish with basil leaves.

Here are more of Angela's simple recipes for Mother's day

• Chicken and mushroom pies
• Maple and pecan pie