Spaghetti with Tomatoes & Courgettes
(*omit for vegetarians)
|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*|
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.