Cherry tomatoes are in season and make a delicious addition to so many summer dishes such as salads, bruschetta’s and antipasto plates. This light take on spaghetti uses zucchini noodles and showcases beautiful cherry tomatoes. It’s sure to be a hit over the warm months.

Ingredients

·      Good splash olive oil

·      2-3 medium zucchini

·      1 punnet (or equivalent home grown) cherry tomatoes halved

·      2 cloves garlic, crushed

·      1 long red chilli, finely chopped

·      A good handful fresh basil

·      ½ teaspoon salt (or to taste)

Method

Spiralize  zucchini or cut into thin strips.

Heat olive oil in frying pan and add garlic, zucchini, tomatoes and chilli.

Cook on gentle/medium heat whilst stirring/tossing for about 1 minute, then add most of the basil and salt.

Continue to cook for a couple more minutes or until reached desired consistency.

Serve

Serve with tongs. 

Lovely with crusty bread

Serves 2 for a light lunch or 4-6 as a side dish