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Spaghetti pomodorini and courgettes

This is a simple and fresh recipe ideal during warm spring or summer days. A combination of fresh cherry tomatoes, grilled courgettes, roasted pine nuts, origano, and of course a good dollop of our Ancino Verde extra virgin olive oil.


400g pasta (e.g. spahetti or linguine)

250g cherry tomatoes, cut in half

1 small garlic clove, finely chopped

1 courgette, sliced lenght way - medium slices

handful of origano

handfll of pinenuts, roasted

Sea salt and freshly ground black pepper

Ancino Verde extra virgin olive oil

Top and tail the courgette, then cut them length-way into medium slices, 3-4 mm thick. Heat a large grill pan and grill the courgettes for around 4-5 min each side. Once cooked, cut the courgettes in half.

In another non-stick pan, roast the pine nuts until golden-brown.

Take a mixing bowl and combine together the cherry tomatoes, the grilled courgettes, the roasted pine nuts, origano, garlic, salt, pepper and 3-4 spoons of Ancino Verde extra virgin olive olive oil and mix well. Keep some of the ingredients for garnishing at the end.

Put a large pan of well-salted water on to boil. Add the pasta to the boiling water and cook until "al dente", then drain well.

Combine the pasta with the other ingredients. Sever on a large plate and finish with some of the ingredients you let aside and a good dollop of Ancino Verde extra virgin olive oil.

Spaghetti pomodorini and courgettes

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