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editionsLinguine with
courgettes,
chilli and mint
This is a variation on the
classic Italian store-cupboard
recipe spaghetti aglio, olio
e peperoncino, which is just
spaghetti with olive oil, a little
garlic and chilli. I’ve added
courgettes here, chopped into
small pieces and lightly fried
— just long enough to take on
a little colour but not so long
that they start to turn mushy.
And a little fresh mint, if you
have it to hand. Because there’s
no cheese, this is a wonderfully
light pasta sauce to eat. There’s
heat from the chilli, but it’s by
no means spicy.
Serves 4
Ingredients
- 400g linguine
- 4 tbsp olive oil
- 1 clove of garlic, peeled
- 450g courgettes, diced
- 1 tsp dried chilli
- A small bunch of fresh mint,
coarsely chopped
01 Bring a large pan of
generously salted water to the
boil. When the water begins to
gallop, add the linguine and
cook al dente as per the
instructions on the packet.
02 Heat half the oil in a large
frying pan over a medium
heat. Add the garlic clove
and the courgettes and fry
gently for 3-5 min, until the
courgettes are lightly coloured
and have softened a little. Add
the chilli and mint and give it
all a good stir. Remove and
discard the garlic clove.
03 When the pasta is cooked,
drain using a colander, then
add it to the courgettes. Toss
everything together and
drizzle over the last of the
olive oil before serving.