Mediterranean Vegetable Spaghetti

I’ve spent some time in the South of France this summer and have fallen so in love with all the amazing, fresh market ingredients they sell at the beautiful stalls piled high with juicy tomatoes, salty olives, fresh peaches and all kinds of other beautiful goodies. It’s been such a joy to cook with such wonderful ingredients.

Serves 2

– 1 red pepper

– 1 yellow pepper

– 2 plum tomatoes

– a dozen cherry tomatoes

– 1 zucchini/courgette

– 1 bowl of spinach

– a handful of black olives

– 2 tablespoons of tomato puree

– 1/2 a jalapeño pepper (optional)

– 2 tablespoons of dried herbs de provence

– 2 tablespoons of apple cider vinegar or the juice of 1 lime

– salt

– gluten free spaghetti, I like brown rice spaghetti

Start by putting the pasta water on the stove to bring to the boil.

Next slice the plum tomatoes into eighths and the peppers into small cubes, discarding their seedy middle. Place all the chopped veg into a saucepan with a drizzling of olive oil and salt plus two tablespoons of herbs de provence. Allow the mix to simmer and gently disintegrate to form the sauce. After a few minutes add the tomato puree and the apple cider vinegar or lime juice.

Then slice the zucchini in half before chopping it into thin half moon shapes, place these to one side as you cut  the cherry tomatoes into quarters.

Begin to cook the pasta.

Once the cooking tomato and peppers begins to disintegrate into a sauce add the cherry tomatoes, zucchini slices and spinach, mixing them in well to cook for about 5-7 minutes. Then when the pasta is cooked drain it, before stirring it into the sauce with the olives and an extra sprinkling of herbs.

Serve and enjoy.