Superfast mediterranean spaghetti

Simple and speedy recipes are often the best. The key is to get big flavour here is to use ripe red baby tomatoes off the vine. This takes as long as the pasta takes to cook, which is about 12 mins (once the water has boiled).

Prep time: 5 mins

Cook time: 12 mins

Servings: 1

Ingredients

12 or more baby tomatoes off the vine
Extra virgin olive oil
1 courgette, diced
2 teaspoons of dried mixed herbs
Sea salt and cracked black pepper
Grated fresh Parmesan and fresh basil to serve
60-100g of spaghetti

Instructions

Boil the water for the spaghetti and put the spaghetti in to cook, it’sll take about 12 mins nbut you want tit ‘al dente’ (with bite).

mean time, fry the courgettes and tomatoes in a good big glug of extra virgin olive oil. Add the herbs and sea salt. Cook until the tomatoes squish out their sweet flavour.

Drain the spaghetti, without over-draining it. Add the sauce and serve with fresh Parmesan, cracked black pepper and fresh basil

Nutrition Info

Fibre and phytonutrients

This dish is high in fibre and phytonutrients, particularly lycopene and beta carotene, as well as carbohydrates to give you energy. Cooking the pasta al dente means it releases its energy more slowly than if overcooked. Adding fresh herbs to food increases the foods’ vitamin and mineral content.

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