Spaghetti Aglio Olio e Peperoncino- with courgette noodles!

That’s spaghetti with garlic, oil and chili to me and you –Β with added courgette noodles! This is a nice simple dish, it makes a good side along with salad. This is probably the easiest italian dish you will ever know, it originates from the region of Abruzzo, and is a (according to the internet) a very popular week night meal. It doesn’t traditionally have courgettes shredded into it, but hey whats wrong with adding a little extra veg?Spaghetti Aglio, Olio, e Peperoncino 1
250g of spaghetti
enough vegetable stock to cook your spaghetti
3 medium courgettes/ zucchini
1/4 cup extra virgin olive oil
1 red chili, seeded and finely minced
2 big, or 3 small, cloves garlic, minced
a generous pinch fine sea salt
a generous amount of freshly cracked black pepper
a pinch of italian seasoning (optional)

Spaghetti Aglio, Olio, e Peperoncino 2
Cook the spagehtti in the stock for how ever long the package dictates. Whilst its cooking begin shredding your courgettes with a julliene peeler, or if your a lucky individual who owns a spiralizer then use that (if you dont hae either then slice using a regular peeler and chop into strips). Plonk into a big bowl or dish, your spaghetti should be cooked by now, so drain it in a colender and chuck in the bowl with the courgette noodles. whisk the remaining ingredients in a cup with a fork, pour over the courgettes/spaghetti and toss together, simple right? serve along side some cheap bagged salad and whatever else you fancy!

25 thoughts on “Spaghetti Aglio Olio e Peperoncino- with courgette noodles!

  1. courgette spaghetti is ace. wanted to try and make them soon-ish, and it’s so cool that I can now refer to your easy and delish recipe πŸ™‚

      • yummy!!!! (will try)
        I’m now testing out what to use as grated cheese substitute and settled with crushed raw cashews (if it’s going to be baked, but otherwise roasted) and a spice blend – “ceasar salad” by herbaria (rock salt, garlic, lemon est and such). this does the trick in excellence. but no melting of course πŸ™‚

      • cool, I will – thank you a lot for just the idea! πŸ™‚ right now I’m testing the “forks over knives” cookbook. it’s seemingly hard to avoid two things in vegan cuisine: substituting ingredients/recipes and repeating ingredients. hmmm. πŸ™‚

  2. Just managed to make it to “I” in my overstuffed RSS Feed Reader that got neglected while I was staying with my daughters over Easter. What a great recipe and perfect for spring degustatory machinations…YUM πŸ™‚

  3. It is heading towards dinner time on our side of the world, and 3 little courgettes are calling to me from the fridge interior……sounds as though they would like to be part of this incredibly yummy looking dish! Your blogs always look – and sound – so beautiful. Thank you so much for such great food offerings!
    Take care
    Janet πŸ™‚

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