Pasta with tomatoes, courgettes

  • Main course
  • 4 Persons
  • 30 min


  • 1 courgette
  • 8 table spoons of canned tomato cubes
  • 4 table spoons of the tomato liquid
  • 2 garlic cloves crushed in the garlic press
  • 3 table spoons of olive or sunflower oil
  • 175 g. pasta, e.g. gnocchi, farfalle or tagliatelle
  • fresh basil leaves
  • 4 to 6 table spoons of Parmesan cheese
  • salt and a grinding of pepper to taste
  • La Trappe Witte Trappist as an accompanying ale

one glass La Trappe Witte Trappist (5,5%)

More about La Trappe Witte Trappist (5,5%)


  • Cook the paste with a pinch of salt ‘al dente’ (firm to the bite) and drain into a colander.
  • Remove as much as possible of the courgette’s white core and cut out slices using an apple corer.
  • Heat the oil in a wok or frying pan and briefly stir-fry the courgette slices.
  • Add tomato cubes and garlic from the press and heat up, continuously stirring, until well hot.
  • Keep stirring and pour in the tomato liquid, add pepper and salt to taste.
  • Add the drained pasta, heat up briefly but thoroughly and distribute over preheated (deep) plates.
  • Sprinkle with Parmesan cheese and garnish with some fresh basil leaves.
  • Serve it with a glass of well-cooled La Trappe Witte Trappist.

Recipe from Han Hidalgo