Sunday, 5 September 2010
Spaghetti with Courgettes, Chilli and Garlic
Simple and delicious. Whilst the pasta (spaghetti or linguine is best) is cooking, grate a large courgette, chop about 3 cloves of garlic and finely chop half a red chilli (more if you like it really hot). Heat a couple of tablespoons olive oil in a pan over a highish heat, and throw the lot in, stirring for a few minutes until the courgette has wilted a little but is still bright green. Season with salt and pepper. Drain the pasta, holding back a few spoonfuls of the cooking water, and add to the courgettes. Toss well, adding the reserved water if a little dry, and a drizzle of oil too if you like. Serve with grated parmesan. Enough for two.