Spaghetti with Tomatoes & Courgettes

Based on the traditional Linguine Alla Nerano dish, with the added twist of juicy Italian tomatoes, this makes a filling and delicious meal. Nerano is an Italian coastal town not so far from the town of Gragnano, the traditional home of our authentic Italian Pasta, and this sauce is so good with Spaghetti. Olive Oil, a can of tomatoes and a couple of fresh ingredients and hey presto! Supper. Magical.

Ready in 20 minutes
Serves 4 people
Suitable for vegetarian

Ingredients

(*omit for vegetarians)

350g Cook Italia Spaghetti
1 can Cook Italia Chopped Tomatoes
4 tablespoons Olive Oil
2 cloves Garlic, crushed
3 Medium Courgettes, sliced
A handful Fresh Basil leaves, roughly torn
Up to half a teaspoon Crushed Red Chilli Flakes (optional)
A pinch Salt and Black Pepper
A good sprinkling Cook Italia Grated Hard Cheese*

Method

Cook the Pasta in a large pan of boiling water, with a pinch of salt, for 10 to 12 minutes.

Whilst the Pasta is cooking, warm the Olive Oil in a large frying pan on a medium heat.

Add the sliced courgette and the garlic and cook for about 5 minutes. Flip the courgettes occasionally until they are browned evenly and soft enough to eat.

Add the tomatoes, and chilli flakes if using, and simmer for about 5 minutes, until the sauce is hot.

Check the Pasta and when it is how you like it, ‘al dente’ or slightly softer, drain it and tip into the sauce. Stir well until Pasta is glossily coated in the sauce.

Sprinkle the roughly torn basil and the Grated Italian Cheese* (if using) over the top and serve immediately with black pepper for a final flourish.


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