Spaghetti Caruso

This is a dish Enrico Caruso, the great Italian tenor, used to enjoy enormously and which has been named after him.

He was a great gourmet so he probably liked far more spaghetti than the quantity given here. But this amount is usually ample for more ordinary appetites.

Ingredients

·         1 large red or green pepper; chopped

·         3 cloves garlic; crushed

·         3 tbsp. olive oil

·         1 can tomatoes

·         1 tsp. chopped basil

·         1 tbsp. chopped parsley

·         1½ tsp. salt

·         1 tsp. freshly cracked black pepper

·         ½ tsp. sugar

·         225 g small courgettes; sliced

·         6 tbsp. flour

·         350 g spaghetti

·         2 tbsp. butter

·         1 cup grated parmesan cheese

Preparation

1.       Heat oil in frying pan add pepper and garlic and fry for 3-4 minutes; then add tomatoes, herbs, seasoning and sugar.

2.       Cover the pan and allow simmering for 15-20 minutes. Remove from pan.

3.       Shake courgette slices in flour, seasoned with salt and pepper in a paper bag until all well coated. Shake off surplus flour and fry in more oil until brown on both sides. Drain on absorbent paper.

4.       Meanwhile, cook the spaghetti. Boil for 10-12 minutes until just tender. Drain.

5.       In the frying pan, melt the butter and add spaghetti; turn around until spaghetti is coated with butter.

6.       Dish spaghetti into a hot dish; pour over the sauce and sprinkle lavishly with parmesan cheese and arrange courgettes around the rim of the dish.

Serves 4

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