Tomato, squash and chilli pasta with crunchy breadcrumbs

Fruit and vegetables

¼ onion, finely chopped
½ red chilli, finely sliced
165g/5¾oz cherry tomatoes, quartered
½ portion leftover roast butternut squash, roughly chopped (see Recipe Tip 2)

Tins, packets and jars

80g/2¾oz dried penne pasta (or other pasta shape of your choice)

Cooking ingredients

2 tsp olive oil
leftover pitta breadcrumbs (prepared as part of the
spicy sardine pasta
recipe, see Recipe Tip 4 for how to make more)
salt

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