300 g Spaghetti
1 tbsp. Olive oil
1 Zucchini, diced
2 Cloves garlic, grated
1 cm piece ginger, grated (optional)
1-2 Tbsp. Olive oil
200-250 g Frutti di mare (seafood), fresh or frozen
1 tbsp. Rosemary leaves, finely chopped
1 pinch Thyme, dried or fresh
3-4 ripe Tomatoes, large to middle sized
25g Parmesan Cheese, grated
½ tsp. good quality Vegetable stock (optional)
Salt to taste
1 tbsp flat-leaved Parsely, chopped
1 sprig Rosemary
Cook spaghetti pasta in boiling water and 1 tsp salt until done. After draining away the water, add a tbsp of olive oil to it . In the meanwhile, fry Zucchini in a tbsp. olive oil with a tsp. of Rosemary and half of the ginger and garlic each on high heat to get a nice golden colour. Don’t overcook, and keep aside.
In 2 tbsp. Olive oil fry the frozen or thawed frutti di mare along with the rest of ingredients (ginger, garlic, rosemary, thyme and vegetable stock) on high heat for a minute and then add tomatoes. Reduce heat to medium and cook until the tomatoes get mushy. Keep stirring in between. Add pasta and zucchini, and mix. Serve warm. Garnish with 1 tbsp. flat-leaved parsley or with a sprig of rosemary on top.
Use any other pasta variety you have, like penne.
2 sun dried tomatoes, finely chopped can be sautéd along with the zucchini or one middle sized yellow bell pepper, and capers can be added to the tomatoes along with a few teaspoons of the brine.