Having polished off the Red Capsicum-Tomato dip and walnut bread very quickly, we got to work on the main and dessert. This recipe for summer spaghetti is one I made up as I went. My partner and his mum physically put this together so I won’t take credit for it. My contributions were the the roasting of the vegetables and calling out the ingredients off the top of my head while beating egg whites for dessert. It was a lot of fun working together in the lovely kitchen and the end result was yummy!
While one would typically grate/shave parmesan over spaghetti, we thought we’d use the local cheeses Cabecou and Rocamadour instead.They are little, round, lovely sheep and goat’s milk cheeses. Easy to digest and very very tasty – better still, we bought it straight from the “Fermier” or farmer at the local market. You can have it on your sandwich, in an omlette, over pasta or just on its own. I’ll have to go on a hunt for some in England – Maybe Ocado will have it !
I’ll stop my banter now and give you the recipe. Hope you try it and if you like it, do let me know at email@example.com 🙂
2 small zucchini, cubed
2 punnets of cherry tomatoes (2 x 300gms), rinsed
80 gms black olives (pitted or unpitted)
125 gms of spaghetti
50-80 gms of goat’s cheese
2 tablespoons of light olive oil for roasting
1 tablespoon of extra virgin olive oil
Freshly ground pepper to suit your taste
juice of 1 lemon
1. Line a baking/roasting tray with silver foil and spread 2 tablespoons of light olive oil over it.
2. Place the tomatoes and zucchini cubes on the tray and using your hands, toss them in the oil until they are evenly coated.
3. Roast at 200ºC for 20-25 minutes until the little tomatoes burst their skins and start to ooze out their delicious, glistening juices. The zucchini cubes should be soft but not mushy.
4. Pull the roasted vegetables out of the oven and allow them to cool.
5. While the veggies are roasting, cook the spaghetti in a large pot of water. I know you are supposed to have it “al dente” or “firm to the bite” but I like pasta properly cooked so a minute or 2 more won’t kill it.
6. Drain the cooked sphaghetti and transfer to a large bowl. Add the extra virgin olive oil, pepper and lemon juice and toss the pasta until it is evenly coated. This will ensure that the spaghetti don’t stick to each other while you wait for the veggies to be ready.
7. Once the veggies are roasted, add them along with all their natural juices into the pasta. Add the olives to the pasta and mix well until the veggies, olives and pepper are evenly sprinkled throughout the pasta.
8. To serve, scoop a generous serving of pasta and veggies into a bowl. Place a couple of slices of goat’s cheese op top while the pasta is still warm. This will melt the cheese oh-so-slightly and perhaps add to the flavour of the dish.
1. I used little round zucchini/courgette and sliced them before roasting. They were a bit too think and got stuck to the roasting dish so I’d recommend chopping them into cubes instead.
2. If you are a vegan, exclude the cheese or substitute with soy cheese.