I have been asked to collect some seasonal recipes for work - this was one recipe that I came across.
I must admit I am not a huge pasta fan, however, this recipe was considerably delicious! It takes about 20 minutes to conjure up, so it's ideal when your in a rush. It is also an excuse to chuck any veg that you might have hanging around in the back of the fridge.
4 red peppers
1 handful of cherry tomatoes
Glug of olive oil
Spaghetti (about as much as you can fit in the ring between your thumb and index finger for each person)
2 garlic cloves (peeled)
Salt and pepper to taste
1 small chilli if you like it spicy
Put a large saucepan of salted water on to boil. Meanwhile, chop the courgettes, peppers, tomatoes and chilli if using into generous chunks and spread out onto a greased baking tray. Add the garlic cloves. Slam under the grill on a medium heat.
When the water is at a rolling boil, chuck the spaghetti in and be sure to stir it a couple of times so that the strands don't stick to each other. Turn the veg chunks, making sure that they are soft and slightly caramelised.
Drain the spaghetti and put back in the pan. Glug some olive oil onto the veg and then tip the whole thing into the spaghetti. Mix, cover and leave to sit for about 30 seconds. Serve on warm plates with ciabatta slices and a good grind of salt and pepper.