Salad Recipes - Courgette and Sun-dried Tomato Twists

Ingredients

• 6 courgettes (zucchini), thinly sliced

• 60 ml/4 tbsp olive oil

• 400 g/14 oz/1 large can chopped tomatoes

• 1 garlic clove, crushed

• 3 sun-dried tomatoes, finely chopped

• 30 ml/2 tbsp red wine

• Salt and freshly ground black pepper

• A pinch of caster (superfine) sugar

• 2.5 ml/1/2 tsp dried basil

• 175 g/6 oz/1 1/2 cups rotelli

• Chopped parsley

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Method:

1. Fry (sauté) the courgettes in the olive oil for 3 minutes. Add the tomatoes, garlic, sun-dried tomatoes, wine, a little salt and pepper, the sugar and basil.

2. Bring to the boil, reduce the heat and simmer for 15-20 minutes until the courgettes are cooked and bathed in the sauce. Leave to cool, then chill.

3. Meanwhile, cook the pasta according to the packet directions. Drain, rinse with cold water and drain again.

4. Add to the courgette mixture, toss well and serve garnished with parsley.