1. Prepare the vegetables

• Peel and dice the onion into small pieces.
• Cut the pepper into small chunks.
• Cut the courgette into small half-moons or cubes.
  (Small pieces cook faster and are safer.)

2. Cook the pasta

• Fill the saucepan with water and bring to the boil (adult support).
• Add pasta carefully and stir slowly.
• Cook for 8–10 minutes until soft.
• Drain using the colander (adult help), then return pasta to the pan.

3. Cook the vegetables

• Put the pan back on low–medium heat.
• Add oil and onion. Stir gently for 2 minutes until soft.
• Add pepper and courgette. Stir and cook for 3–4 minutes.

4. Make the sauce

• Pour in the tomato passata.
• Add dried herbs and a pinch of salt and pepper.
• Stir slowly and let it warm through.

5. Combine

• Add the pasta back into the sauce.
• Stir gently until everything is mixed and coated.

6. Taste and finish

• Turn off the hob.
• Taste together and talk about flavour.
• Add cheese if using.