Courgette Penne Arrabbiata | Recipe

Preheat the oven to 240°C or for fan ovens 220°C.

Wash the courgettes, cut into around 1cm slices and mix well in a bowl with 2 tablespoons of olive oil and 2 pinches of Italian Allrounder.

Arrange the courgettes on a baking tray covered with baking parchment and bake in the preheated oven for 15 minutes.

Bring a pan of well salted water to the boil and cook the pasta for half of its recommended cooking time and strain.

Peel and finely chop the garlic cloves. Wash and halve the chillies, remove the pith and seeds according to taste and finely chop. Heat 2 tablespoons of olive oil in a frying pan and cook the garlic and chilli for 4 minutes over a medium heat. Season with 2 pinches of Italian Allrounder and 2 pinches of salt.

Add the chopped tomatoes and cook for 4 minutes over a medium heat. Add the par-cooked pasta and cook with the sauce for the remaining cooking time and serve together with the courgettes.