Puttanesca Inspired Traybake with Pasta
Ingredients
- 2 medium courgettes
- 1 white or red onion
- 1 tin of chickpeas (and the brine)
- 2 tins of tomatoes
- 50g black and green olives
- 2 tbsp capers
- 1 tbsp dried oregano
- 1 tbsp tomato paste
- 1 stock cube
- Olive oil (for drizzling)
- Salt and pepper (to taste)
Preparation
Preheat the oven to 190c.
Roughly chop the courgette into big chunks and chop the onion in half and then in thirds. Spread across the tray and drizzle with olive oil and salt and pepper. Roast in the oven for 15 minutes.
Once 15 minutes has passed, take out and pour in the tomato paste, give a quick mix.
Add in the chickpeas (with brine), the tins of tomatoes (fill one up with water and add that too), and the olives, capers, and herbs. Throw in the stock cube and give it all a stir.
Put it back in the oven for 40 minutes, checking and stirring occasionally.
Cook pasta according to package instructions, reserving a ladle of starchy pasta water.
Once ready, drain and add to tray along with the pasta water, mix and serve hot.
