This is mild recipe and full of flavours.
Serves 2
Ingredients:
For sauce:
Courgette: 1 large
Spring onion: 4 (just the onion part)
Garlic clove:1
Rosemary: 1/2 tea spoon
Sea salt to taste
Olive oil: 1-2 table spoon
Rest of the ingredients:
Pasta: 1 cup
[Note: After making sauce, it is your choice to make your pasta as simple or rich. You can select to add more courgette or any other thing you want.]
Red onion: 1 medium
Red capsicum: 1/2
Green olives: 5-6
Salt to taste
For garnish:
Parmesan cheese
Freshly crushed pepper
Preparation:
Courgette sauce:
Wash and using vegetable grater slice courgette thin. Wash and chop off the onion part of spring onion and slice it thin. Remove skin off garlic clove.
Heat the pan. Add 1 to 2 table spoon of oil. Add rosemary in before oil gets too hot and also garlic. Garlic shouldn't get brunt. It should just be able to leave mild flavour.
Add spring onions and stir well for a minute.
Add courgette and stir well.
Once courgette starts to thaw add sea salt to taste.
Remove the garlic clove from the pan.
Remove other bits in a bowl and using blender make it into fine paste. Add water if required.
Boil pasta in the mean time. Check out how to cook pasta blog for more details.Peel and thin slices red onions. Cut olives into half pieces. Wash capsicum and cut it into thin slices. Remove skin off garlic clove.
Heat the pan add olive oil, before oil gets too hot add garlic clove. Let it leave mild flavours. Add red onions, after a minute, add red capsicum and after another minute add olives.
Stir until onions and capsicums are soft. Add salt to taste. Add courgette sauce and mix well.
Add pasta and little bit pasta liquor.
Toss well.
Garnish with cheese and freshly crushed pepper.
[Note: I went to buy parmesan cheese and I learnt it is now being sold by the name of Parmigiano Reggiano]Serve hot.
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