Recipe and image by Kathy Paterson
An excellent bowl of spaghetti requires few additions, just like topping on a pizza – less is more.
Serves 2
200g dried spaghetti
good splash of extra virgin olive oil
4 baby zucchini (from the flowers), sliced
1½ tsp harissa (I used the milder green harissa)
4 flowers, stamens removed and torn or sliced
small handful of basil leaves
parmesan, for shavings
Cook the spaghetti in a large pot of salted water until al dente.
Meanwhile, heat the oil in a frying pan over medium heat and add the sliced zucchini. Pan-fry quickly until they just start to brighten in colour, then stir through the harissa. Add the flowers and allow to wilt.
Drain the spaghetti, holding back about 1 cup of the cooking water. Pour some of the cooking water into the frying pan to moisten and make a little sauce.
Tip the cooked spaghetti back into its pot and add the contents of the frying pan. Toss well to combine.
Pile into warmed shallow bowls and top each with basil leaves. Using a vegetable peeler, shave over some parmesan.
