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Spicy Summer Chilli Spaghetti

Spicy Summer Chilli Spaghetti

A great and hearty dish that's packed with the flavours of an Italian summer.

bar Spicy Summer Chilli Spaghetti
You could add another Indian twist by using thin slices of aubergines instead of the courgettes for a Greek spin.

Picture by Werner Van Peppen

Serves 4

800g cherry tomatoes
200g courgettes, sliced into 1cm thick rounds
2 garlic cloves, slightly crushed
2 tbsp olive oil
1/4 tsp coarsely ground black pepper
400g spaghetti
150g cooking chorizo, finely sliced (optional)
8-10 black pitted olives (optional)
55g grated mozzarella cheese
Grated zest and juice of 1 small lemon
a pinch of chilli flakes (optional)
4 tbsp extra-virgin olive oil
a few fresh small basil leaves, to serve


Preheat the oven to 180°C/fan160°C/gas 4. Put the tomatoes, courgettes and garlic on a baking sheet, then drizzle with the olive oil, sprinkle with the black pepper and roast for 20-25 minutes.
Meanwhile, cook the pasta in boiling water for 10 minutes or until al dente (firm to the tooth), then drain and return to the pan with 2 tablespoons of the cooking water so that the pasta doesn’t dry out.
Heat a frying pan on a medium heat, then fry the chorizo, if using, until crisp. Remove with a slotted spoon and add to the pan with the drained pasta.
Mix the pasta and the chorizo with the tomatoes, courgettes, the olives, if using, most of the mozzarella cheese and the lemon zest. Whisk the lemon juice and chilli flakes, if using, in a small bowl, then drizzle in the oil, whisking at the same time.
Toss the pasta with the dressing. Top with the remaining mozzarella cheese and basil leaves, then serve immediately.


(c) 2012

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