I step through the front door, sticky, parched and peckish. I sling the bag down, fling off the flip flops and open the fridge. Not for anything specific, but because it feels…nice.
I look inside and see this tupperware of leftover pasta sauce. Bright, burnt orange in colour. It looked so cold, so inviting. I was almost envious of this…this…sauce! So I just took a spoonful then and there. Refreshing, slightly sweet, so smooth and silky in the way it trickled down my throat.
A little oh?! moment happened in my head. Cold noodles work. Perhaps the same for cold pasta? That’s what the heatwave was doing to me. I didn’t really care as long as it was cold.
So, things started getting exciting. I rustled through the fridge draw where there is always a courgette or two lurking. I thinly sliced them and fried until crispy and golden - Stanley Tucci-style. Spaghetti went on to boil as I went to put on something more “flowy”, and claw-clipped the hair back off the dewy neck.
Pasta ready, I stirred the garlicky, tomatoey sauce through until glossy - more just-warm than fridge-cold now, but that was perfect, actually. Bringing out a bit more depth of flavour.
Chickpeas! Sat there, fridge-cold in their condensation-coated jar. Lucky things. So in went a few spoonfuls of those too - big, plump, creamy nuggets. Followed by the courgettes at the last minute to keep their crisp.
It was no longer a leftover pasta sauce, it was a decent dinner from the fridge. And a detailed tour of my evening. Very good, actually! Especially if you’re also sticky, parched and peckish.
Feeds 2 | Takes 35 minutes
Ingredients
For the sauce
50ml olive oil
2 fat garlic cloves, peeled and lightly bashed with the flat side of a knife, but kept whole
Pinch of chilli flakes
3 anchovies (optional)
A small handful of fresh basil (about 10g)
1 tbsp tomato puree
350g good quality cherry tomatoes
45g parmesan or pecorino, finely grated
Zest of ½ lemon, plus wedges to serve
The rest
1 large or 2 medium courgettes, sliced into thin rounds (ideally with a mandolin)
2 tbsp olive oil
160g spaghetti or linguine
½ jar Queen Chickpeas (about 200g)
Method
Bring a large pan of salted water to the boil and cook the pasta for 8-10 minutes, or until al dente. Before draining, reserve a small mugful of pasta water.
Heat 2 tablespoons of olive oil in a large frying pan over a medium-high heat. Once hot, add the courgette in a single layer and fry for 3-4 minutes on each side, until deeply golden, blistered and just crisp. You might need to do this in batches so that the courgettes have room to colour properly. Using a slotted spoon, transfer the courgette to a plate lined with paper towel to remove the excess oil, and season lightly with salt.
In the same pan, reduce the heat to medium-low and add 50ml olive oil - this might feel a lot, but it’s the main source of fat in the dish which will help give the sauce its richness and creaminess. Add the bashed garlic cloves, basil, chilli flakes and anchovies, if using. Cook gently for 2–3 minutes, stirring often, until the garlic is soft and fragrant but not browned and the anchovies have melted. Add the tomato purée and cook for another 2 minutes, stirring, until it deepens in colour.
Increase the heat to medium and add the cherry tomatoes with a pinch of salt. Toss them through the garlicky oil, then cover with a lid and reduce the heat to low. Cook for 12-15 minutes, stirring halfway through, until the tomatoes have completely softened and become thick and jammy.
Using a stick blender, blitz everything in the pan until completely smooth and creamy. Or, transfer to a blender or food processor, then transfer back to the pan. Check for seasoning.
Stir the chickpeas into the sauce and simmer for 2-3 minutes until warmed through.
Remove from the heat and stir through the parmesan and lemon zest. Add the drained pasta to the sauce with a small splash of the reserved pasta water and toss vigorously until everything is evenly coated and looking glossy. Lastly, gently fold through the courgettes to keep them crisp.
Divide between bowls and finish with a few twists of cracked black pepper, a little extra parmesan, and a squeeze of lemon juice, if you like.
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