Garlicky summer spaghetti with cherry tomatoes and zucchini

Garlicky summer spaghetti with cherry tomatoes and zucchini

I left for my two-week wedding holiday with every intention to publish this blog post in Italy after our wedding. I wrote up the recipe and took the photos the weekend before leaving, and I even remembered to take my memory card with me. Of course I knew that I would never get around to editing and writing up this post with all the wedding madness going on, but I get points for trying, right?

Garlicky summer spaghetti with cherry tomatoes and zucchini | Beloved Kitchen
Garlicky summer spaghetti with cherry tomatoes and zucchini | Beloved Kitchen

The first stop on my trip was Lisbon, Portugal, where I met up with my sisters and some of my closest girlfriends for my bachelorette party. We had an amazing time touring the city, sampling local cuisine, soaking up the sunshine on roof-top terraces, drinking lots of vinho verde, dancing until the early hours of the morning and sailing on the Tagus River. It was just the perfect send-off.

Garlicky summer spaghetti with cherry tomatoes and zucchini | Beloved Kitchen
Garlicky summer spaghetti with cherry tomatoes and zucchini | Beloved Kitchen
Garlicky summer spaghetti with cherry tomatoes and zucchini | Beloved Kitchen

My sisters organised a fun game for us to play as part of the bachelorette party festivities. Before leaving for Portugal they had asked Christian to answer a series of questions - some about me, some about him, and some about us as a couple. I then needed to guess his answer to each question. We played the game on the terrace of a bar that served the strongest G&Ts I ever tasted one night before going out dancing, and it was so funny to hear his responses! My sisters, knowing me well, included quite a few questions about food, one of which being "what one dish does Katherine make that you cannot live without?" It turns out that his answer was this garlicky summer spaghetti! 

Garlicky summer spaghetti with cherry tomatoes and zucchini | Beloved Kitchen

This dish just came together one day without any planning at all. I had some brown rice spaghetti and capers in the cupboard and a box full of super fresh organic summer produce. Bright green zucchini and ruby-red cherry tomatoes, along with loads of purple garlic and chilli flakes, made for the perfect bowl of summery pasta. Looking back, I remember Christian's expression when he took his first bite - I think he even suggested that I open a restaurant serving only this dish. In retrospect the answer to my sisters' question was a bit obvious, but I definitely didn't answer it correctly!

Garlicky summer spaghetti with cherry tomatoes and zucchini | Beloved Kitchen

So here it is, my recipe for garlicky summer spaghetti with cherry tomatoes and zucchini - also known as the one dish that I make that Christian can't live without. I hope you enjoy this one as much as he does!

P.S. After Portugal, I travelled to Italy and we went on to have an absolutely magical wedding day the following weekend - it was even more beautiful than we could have ever imagined. I plan to write a detailed post about it once we get our wedding photos - so watch this space!

Garlicky summer spaghetti with cherry tomatoes and zucchini

This is the perfect summery pasta recipe - and it comes together in no time at all. The tangy blistered cherry tomatoes and wilted zucchini ribbons pair beautifully with the garlic and capers, and the chili flakes give the whole thing a nice kick. If spice isn't your thing, go easy on the chili flakes - a little goes a long way.

Ingredients:

  • 4 tbsp olive oil, divided
  • 5 garlic cloves, pressed or coarsely chopped
  • 1 small container cherry tomatoes, halved (about 20 cherry tomatoes)
  • 1/2 tsp pink salt
  • 1 pinch Demerara sugar
  • 1/2-1 tsp chili flakes
  • 3 tsp whole capers
  • freshly ground pepper
  • 1 zucchini, halved and sliced into very thin ribbons
  • 250g brown rice spaghetti (or regular spaghetti)

Method:

Heat 3 tbsp olive oil over medium-high heat in a large frying pan and add the garlic, cherry tomatoes, salt and sugar. Cook for about 10 minutes stirring occasionally, until the tomatoes lose their shape and become a bit blistered and crispy. Add the chili flakes, capers, and some freshly ground pepper and toss to combine. 

While the tomatoes are cooking, cook the pasta according to package directions until al dente. Drain the cooked pasta and set aside.

Once the tomatoes are ready, reduce the heat and add the zucchini ribbons to the frying pan. Toss to combine and cook for a further 2 minutes until the zucchini starts to soften. Add the drained spaghetti to the frying pan, and toss again to combine, cooking for a further minute so that the pasta is heated through. Finish the pasta with the remaining 1 tbsp olive oil and season with more salt and pepper if needed. Serve immediately with a dusting of nutritional yeast flakes or grated parmesan cheese.

Serves 4.

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