Prep Time:15 mins
Cook Time:10 mins
This is such a speedy, super tasty and healthy meal to make. Full of delicious, fresh ingredients, the chillies make it zingy and the tomatoes give it a lovely sweetness. I serve ours with a generous drizzle of my simple basil pesto drizzled and toasted pine nuts sprinkled over the top for some texture and mellow earthy flavour. *It only takes a few minutes to cook so make sure you have done all your prep before you turn the heat on under the pan.
A few people have messaged me to ask how to spiralise - we use a simple hand-held spiraliser you can see it here.
- 3 small courgettes
- 25 small vine tomatoes (we use vittoria/cherry/little pomodoro)
- 2 garlic cloves
- 2 fresh cayenne chillies
- 2 Tbs olive oil
- ½ tsp ground cayenne pepper
- salt & pepper
- optional - ¼ C toasted pinenuts & basil pesto
Make your courgettie spaghetti by using a spiraliser; chop all the tomatoes in half. I grind a load of pepper and himalayan salt on the tomatoes as soon as they are chopped up. Dice the cloves of garlic & fresh chillies into tiny pieces.
If you are going to include the pine-nuts toast them now, and if you need to make the basil pesto do that now too. (It is basically 3 huge handfuls of fresh basil leaves and about 6 glugs of olive oil in the liquidiser and blizt!)
Into a heavy based pan add 2 Tbs of olive oil, the garlic cloves and chillies. Put on a really low flame/heat and allow the chillies and garlic to infuse the oil with their flavours, this should take about 6 minutes.
Once they start to sizzle add the ground cayenne pepper and then the courgettie spaghetti you have made. Stir it in so that all the courgettie spaghetti is coated, turn up the heat, dump all the tomatoes in with their salt and pepper. Cover with a lid and leave to cook on a high heat for about 3-4 minutes.
Serve straight into the bowls, add the basil pesto and pine nuts to the top of the servings and tuck in!
*I toast the pine-nuts and make the basil pesto before I start preparing the courgettie spaghetti