Tomato and Courgette Spaghetti
If you grow your own food, I’m guessing you have a courgette glut? Thinking of new ways to use them can be testing. There is only so much bread you can make. But courgettes are delicious and are so versatile. Today I am using them in a spaghetti with heaps of garlic, chilli and blistered cherry tomatoes. It’s amazingly simple but a delicious and quick dish.
Tomato blight has blown through the gardening community and I know there are a lot of sad people right now. But if you don’t grow your own, tomatoes are at their prime and will soon be coming to an end. So make the most of them. I have a lot of delicious tomato recipes you can make, you can find them all here. This recipe is naturally vegan, but adding prosciutto, some anchovies or Parmesan cheese will give it a great lift. I’ve kept the courgette raw for added texture, but if you don’t like that, simply blanch them with the pasta for a few minutes.
Tomato and Courgette Spaghetti
Serves: 2
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients
200g spaghetti
200g courgette, spiralised
300g cherry tomatoes
3 banana shallots
4 garlic cloves
2 red chillies
1 tbsp balsamic vinegar
Salt & pepper
Olive oil
*optional extras, Parmesan cheese/prosciutto/anchovies
Directions
Pop on a pan of water to boil. Mince garlic, chop shallots and chilli. Spiralise of ribbon courgette and set it aside.
Add spaghetti to boiling water with a little drop of olive oil and a good pinch of salt.
Whilst spaghetti is cooking, add a tablespoon of olive oil to a deep frying pan and add shallots, garlic, half your chopped chilli and your tomatoes.
Sautee them on a medium heat for five minutes, then add 1 tbsp balsamic vinegar and a ladle of pasta water. Season well with salt and pepper and allow to bubble away for another 10 minutes. Your tomatoes will all start to blister and pop, making the best sweet sauce.
Once pasta is cooked to your liking, drain and add to the tomato pan with the courgette. Mix to thoroughly coat the pasta with the sauce and serve immediately. Top with the rest of your chilli and season to taste.