So named ‘Garden Pasta’ as most people who grow anything themselves tend to grow tomatoes and courgettes at the very least, it’s two chief ingredients. A quick and simple pasta dinner using griddled and marinated in lemon and olive oil courgettes, cherry tomatoes, feta and basil, no more complicated than that. We’ve been eating this pretty frequently at Chez Foti lately, it’s a tasty little number that handily makes a dent into some of the enormous glut we’re accumulating!. If you’re not a regular reader courgettes were my ‘Veg of the Month’ in July and this month it’s most definitely the turn of the tomatoes. 64 plants and INUNDATED, cherries, beefs and plums. I need to dump my husband, kids and life in general and dedicate my being to the tomato cause…or battle. Which is also why we seem to be having plenty of quick pasta suppers these days, freeing up a little evening tomato factory time. Here’s the basket I picked this morning, just an average day:
Enough for 2 big people:
a tablespoon of lemon juice
3 tablespoons of olive oil plus a little extra virgin olive oil for drizzling
salt & pepper
2 courgettes, sliced lengthways into 3mm strips
180g of penne (or any other pasta that takes your fancy), cooked to packet instructions
150g of cherry tomatoes, halved
a handful of basil leaves, torn
80g of feta, crumbled
Combine the lemon juice, oil and a pinch each of salt and pepper in a bowl.
Heat a griddle pan or frying pan to a very high temperature. Dip each courgette strip into the above marinade and griddle or fry in a pan on both sides until cooked through, coloured and soft. Once cooked set aside in another bowl. Once all the strips have been cooked drizzle over any remaining marinade juices.
Cook the pasta to packet instructions whilst you’re griddling the courgettes. Once cooked, drain and put back in the pan and stir through the cherry tomatoes and marinated courgettes. Place back on the heat for a couple of minutes until the tomatoes are just starting to soften.
Take off the heat and stir through the feta and most of the basil. Retain a few torn leaves for garnish. Taste and add a little more lemon juice, salt and pepper to suit.
Serve with a drizzle of extra virgin olive oil over the top and the rest of the basil leaves.
How about trying some of my other tomato or courgette recipes? A Glut of Tomatoes Pasta Sauces, Tagliatelle with Cherry Tomatoes & Mascarpone, 70s Flashback Stuffed Marrow or Courgette, Feta & Basil Bruschetta or Spinach, Courgette & Pesto Risotto.