Wiggly pasta is one of the risks of food shopping with my other half. You never quite know what will end up in the trolley, and on one occasion it was wiggly pasta, better known as tripoline.
A little frivolous, maybe, but more than a little useful when a speedy lunch is required. In true Italian style, it’s time to create a sauce that will dress, accent and enhance the pasta, and not just smother it.
I started by chopping two courgettes lengthways, then chopping each half in the same way, so you have eight long, thin courgette quarters. Next, I sliced each strip into little chunks.
Next comes the part where you chop or crush two cloves of garlic. Today, I was lazy. I used about a teaspoon of garlic puree.
I sloshed some olive oil in a frying pan, along with a piece of courgette, and let it heat up. When the piece of courgette sizzled I threw in the rest of the chunks and the garlic, giving it a good stir.
Then I put the pasta on to boil, using a wooden spoon to coax it all under water. I stirred the courgettes regularly, turning the heat down until they were still soundling lively, but not really losing liquid. Remember to add a little water or oil if they start to dry out.
When the pasta was tender and the courgettes meltingly soft and starting to brown, I drained the pasta and tossed in the courgettes and all the liquid from the pan. Finally, I grated in about 1/3 of a block of grana padano cheese, one of life’s little luxuries. If you don’t have this, use parmesan or another strongly flavoured cheese.
Stir the pasta and watch the cheese melt in. Now arm yourself with spoon and fork, and demolish a little piece of Italy!
- 2 Courgettes
- 2 cloves of garlic or 1tsp garlic puree
- Triponline Pasta
- 1/3 of a block Grana Padano cheese
- Quarter the courgettes lengthways, then cut into small chunks.
- Crush your garlic or measure your garlic puree.
- Heat a little olive oil in a frying pan and fry the courgettes and garlic. Put the pasta on to boil.
- Turn the courgettes down, and cook gently until they are meltingly tender and the pasta is cooked.
- Drain the pasta, and mix in the courgettes with the pan juices. Grate in the cheese, stir to melt, and devour.