This recipe shows that delicious food needn’t be complicated. You will need to have already prepared some real tomato sauce though, but don’t despair, I have already posted the recipe for that. This recipe is for one portion; to serve two just double it, to serve four quadruple it, you’re smart (or you wouldn’t be reading this), so you get the picture.
This dish is vegetarian and also vegan if you skip the parmesan.
1 medium to large courgette, cut into bite size pieces
2 sweet peppers, one yellow and one orange, stems removed, deseeded and cut into bite size pieces
Freshly ground black pepper
A pinch of dried chilli flakes
A drizzle of olive oil
1 portion, approx. 225ml, of home-made real tomato sauce
To serve, grated parmesan, optional
Put the courgette and peppers in an oven proof dish. Season with sea salt, black pepper and a pinch of chilli flakes. Drizzle with the olive oil and stir. Bake in the oven at 180° for 15 minutes, then give them a good stir and return to the oven for a further 10 minutes. After this time the vegetables should be slightly softened and just starting to colour at the edges. Mix with the tomato sauce and set aside. This can all be done ahead. Just store the vegetable mixture in the fridge until you are ready to finish off the dish.
Cook the spaghetti in boiling, salted water according to the instructions on the packet. Meanwhile, reheat the vegetables in a large frying pan. As soon as the spaghetti is cooked, drain it and add it to the frying pan. Toss or stir the mixture to make sure the spaghetti is evenly coated.
Serve immediately sprinkled with the grated parmesan.
Sit back with a warm belly and a big smile on your face and think, “Boy, that Kev.i.n really knows what he’s on about!”