Every time I eat this dish, as I gaze down at my empty bowl, with a contented smile on my face and a pleasantly full stomach, I give thanks to the Great Shaman for bringing the unbridled joy of zucchini pasta in to my life.
For is it not written thus…
“Guard thee well against those who wouldst sell unto thee a multitude of shapes, that they have fashioned out of hardened glue, for thine own consumption and nutrition. Knoweth thee now, and knoweth thee well – partaketh not of the boiled glue, for it tasteth not, but doth cause thine own flesh considerable distress. Take ye the noble squash for thine nourishment, and cuteth it into spirals, and boil it not, but eat it raw, with a sauce made by thine own hand….”
In all seriousness though, if you don’t own a spiral cutter, you really should. I was a sceptic, until I bought one, but now consider myself a convert, a true believer, and to be perfectly honest, a bit of a zealot.
Serves 1 – 2
- a medium courgette / zucchini / squash, cut into spiral spaghetti strips
- a batch of tomato sauce – my recipe can be found here
- Prepare your tomato sauce. If you’re ahead of the game you recently made a monstrous batch, and froze it into handy portions. Bring your sauce up to a low simmer.
- Cut the courgette / zucchini / squash into spaghetti. Place into a mixing bowl.
- Add the required amount of sauce to the spaghetti. In the name of all that is sacred, do not oversauce the spaghetti. Every time you oversauce anything, you give the Great Shaman a terrible migraine, which may have untold consequences for the whole of humanity. Consider yourself warned!
- Mix well, and serve, tastefully garnished with a twist of black pepper, a drizzle of olive oil, and some artistically scattered basil leaves.