Runner's World South Africa - - REAL GOOD FOOD -

2 gar­lic cloves, finely chopped ½ hand­ful fresh basil, roughly chopped ½ hand­ful fresh mint, roughly chopped 2 tbsp ca­pers, roughly chopped 2 tsp ap­ple cider vine­gar 3 tbsp ex­tra-vir­gin olive oil 400g cour­gette spaghetti (slice thinly, or see les­son on spi­ral­is­ing in the book) 3 tbsp toasted pine nuts

Salt and black pep­per

1. In a bowl, mix gar­lic, basil, mint, ca­pers and vine­gar.

2. Get a pan ridicu­lously hot and add the olive oil.

3. Drop the courgetti in – it must siz­zle – and cook un­til it’s wilted and has a lit­tle colour. I would rec­om­mend do­ing this in two batches; if you put too much in the pan at once, it will release its juices and boil – not great.

4. Once both batches of courgetti are cooked, toss them in the herb mix­ture.

5. Now, tip the courgetti onto a plat­ter and sprin­kle them with pine nuts, salt, pep­per and a glug of olive oil.

Goes Well With:

Car­ciofi alla Ro­mana, Roasted Broc­coli, Whole Bird Spatch­cock

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