Fusilli with Courgettes & Sun-dried Tomatoes

(recipe from a cooking book)

Serves 6

Ingredients:

• 5 tbsp olive oil
• 1 large onion, peeled and thinly sliced
• 2 garlic cloves, peeled and finely chopped
• 700 gr / 1½ lb courgettes, trimmed and sliced
• 400 gr chopped plum tomatoes
• 12 sun-dried tomatoes, cut into thin strips
• salt and freshly ground black pepper
• 450 gr/ 1 lb fusilli
• 25 gr / 1 oz butter, diced
• 2 tbsp freshly chopped basil or flat- leaf parsley
• grated Parmesan or pecorino cheese, for serving

Step One

 Heat 2 tbsp of the olive oil in a large frying pan, add the onion and cook for 5-7 minutes, or until softened. Add the chopped garlic and courgette slices and cook for a further 5 minutes, stirring occasionally.

Step Two

 Stir the chopped tomatoes and sun-dried tomatoes into the frying pan and season to taste with salt and pepper. Cook until the courgettes are just tender and sauce is slightly thickened.

Step Three

 Bring a large pan of lightly salted water to a rolling boil. Add the fusilli and cook according to the packet instructions, or until ' al dente'.

Step Four

 Drain the fusilli thoroughly and return to the pan. Add the butter and remaining oil and toss to coat. Stir the chopped basil or parsley into the courgette mixture and pour over the fusilli. Toss and tip into a warmed serving dish. Serve with grated Parmesan or pecorino cheese.

Poftă Bună !!!!!