This is a fancy version of my easy-peasy pasta and tinned tomatoes (Salad – Rocket), a sort of Mediterranean pasta dish. I have made it with courgettes and red pepper before but as I have so many courgettes at the moment and not a single red pepper grown yet, we had this dish the other night minus the pepper and it was just as delicious and exotic. Lovely and flavoursome. It used up lots of courgette. Serve it with lots of runner beans if you have a glut of those too!
Fried courgette-tomato sauce with spaghetti
– 400g spaghetti – Olive oil – 1 onion, sliced – 2 garlic cloves, diced – 3 medium sized courgettes, sliced into circles – 1/2 red pepper, sliced into small pieces (optional) – 200g kale, swiss chard or spinach, washed with stalks removed and leaves shredded (optional) – 900g tinned tomatoes – Salt and pepper (optional) – Grated cheddar cheese, to serve – Peas or runner beans, to serve
- Bring a large pan of water to the boil. Put the spaghetti into the water and turn it down to simmer for ten minutes or until the pasta is soft and cooked. Drain and pour a small amount of olive oil over the top, stirring it in. Set aside.
- In a frying pan, fry the onion in olive oil over a high flame before turning it down as it starts to brown to simmer. Add the cut up courgettes and red pepper to the frying pan and leave until starting to char.
- Once the vegetables are slightly brown, add the tinned tomatoes and diced garlic, stirring them in. Add the kale/ swiss chard/ spinach and turn the heat up to high, stirring. Allow the greens to cook for a couple of minutes before turning down to simmer for about 5-10 minutes, adding the salt and pepper beforehand.
- Meanwhile, grate up a generous amount of cheddar cheese to serve and put another pan of water onto boil. Once the water has reached boiling point, cook peas or sliced runner beans to serve alongside.
- Serve the sauce over the top of the spaghetti with cheddar cheese and green vegetables on top.