When I was little, my parents would regular whip up what they'd call "fasta pasta" and honestly, I don't think I understood what it was... but they always managed to get us excited about it and I definitely know now, that what they meant, was that it's really quick and very easy to make!
This is a variation, and I'm not sure I'd have loved the spicy kick when I was younger... but I'm all for it now! The chilli ched spread swirled into the veg sauce mimics a sort of penne alla vodka vibe (sans mascarpone and vodka - but you could definitely swish in a glug of the latter! It really does something special to the tomatoes). it's a great way to pack in a few veg, and use up anything that's approaching a best before or use by date - but also, it's just honestly tasty, and super simple to put together. Perfect for casual hosting or a midweek meal.
Start by roughly hopping your veggies
Boil water for your pasta. Heat the olive oil in a large frying pan over medium heat and once hot, add diced onion. Stir constantly for around 5 mins, as the onion starts to brown.
When the water has come to a boil, season generously with salt. If you listen to the wonder Samin Nosrat, you'll know that she recommends water that tastes like the sea!
When the onions start to soften, add cherry tomatoes, red pepper and courgettes to your pan. Stir for another 5 mins or so, so the veg starts to soften Add a couple of tbsp of pasta water, garlic, tomato puree and chopped tomatoes. Stir well and simmer....
Once your pasta is cooking (to pack instructions) drain and stir into the sauce. Add a splash of red wine and stir in the chilli ched spread. You want a creamy consistency (and you could try blitzing the whole sauce too!). Season to taste, add extra cheese or a hit of chilli, and garnish with a good handful of parsley.