- 200 g (7 oz) paccheri (or penne)
- 1 big or 2 medium courgettes, roughly chopped and steamed
- 10 cherry tomatoes, halved
- 1 sun dried tomato
- ¼ onion, finely sliced
- Fresh thyme, minced
- Fresh parsley, minced
- Extra virgin olive oil
- Black pepper
- Sea salt
Plunge the sun dried tomato into boiling water . Let it cook until tender and chop it into little stripes. Gently fry the onion in a frying pan. When golden, add the sun dried and the cherry tomatoes. Put the courgette in a mixer or food processor. Process until puréed and add it to the sauce frying pan. Let the exceeding water evaporate. Add salt and pepper. Mix well. Put off the heat and sprinkle with parsley and thyme.
Cook the paccheri into boiling, salted water and drain it al dente. Put it into the sauce frying pan and let it cook for a couple of minutes.