Penne with artichokes, chilli & courgette

Penne with artichokes, chilli & courgette
 

Serves 4

Points plan:  3 points per serving

Core recipe

225g dry weight penne pasta

1 red onion, finely diced

2 garlic cloves, crushed

2 young courgettes, cut into matchsticks

1 x 420g can artichoke hearts, drained and cut in half

1 small red chilli, finely sliced

300ml passata

1 tbsp chopped fresh basil

Cook pasta in plenty of boiling salted water until tender.  Meanwhile, make sauce by dry frying the onion and garlic in a non-stick frying pan until soft. Add courgette strips, artichoke hearts and chilli.  Cook for a further 2-3 minutes, stirring regularly.  Add passata and fresh basil.  Simmer until sauce thickens.  Drain pasta and return it to the saucepan.  Pour sauce over and mix well.  Serve with crisp salad.