by Natalie Vella
For this recipe I am using fresh ingredients from my garden. However, you could use any vegetable for this recipe, including left-over vegetables in the fridge.
I started growing white zucchini in my garden just to grow something a little bit different. I also have an abundance of basil growing at the moment, so its perfect for my spaghetti sauce.
500gram packet of thin spaghetti or pasta of your choosing
1 can of diced tomatoes
One zucchini ( white or green), diced
1 onion, diced
1 tsp corn flour
2 cloves of garlic, finely chopped
1 tsp paprika
red wine, 1/2 – 1 cup
sprig of rosemary
1 tbs powdered stock (beef or vegetable)
handful of basil, shredded
Boil 10 cups of water in a medium-sized pot with a tablespoon of salt and a dash of olive oil. Add the spaghetti and cook for 10-12 minutes, following the packet directions.I usually like my pasta soft so I cook it a little bit longer. Make sure to separate the spaghetti and stir it occasionally to separate the pasta.
Once boiled, drain and a dash of salt and olive oil and mix.
In a medium pot, on low to medium heat, add onion to 2 tablespoons of olive oil until soft, then add the garlic. Cook for another minute.
Then add the zucchini and cook until soft.
Add the wine and stock powder and increase heat to medium. Let the alcohol burn off for around 3 minutes, then lower to a simmer.
Add paprika, tomatoes, salt, basil, corn flour, rosemary, and up to a cup of water, depending on how thick you want the sauce, and bring to a boil.
Simmer on low heat for 10 minutes.
Stir occasionally to avoid sauce sticking to the bottom of the pot.
I like to add my pasta to the sauce at this stage. If you don’t like this method, you can serve the pasta and add the sauce on top.
Stir the pasta into the sauce for a minute, then take off the heat.
Serve topped with parmesan and extra basic leaves.
Photos by Natalie Vella