Pasta with courgette sauce and spinach balls

Pasta with courgette sauce and spinach balls

Rigatoni alla giardiniera con polpettine di spinaci

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

This is a recipe I created for Carluccio’s Caffès. It is still on the menu, and every time someone orders it, some money goes to charity. It has proved so popular that Carluccio’s was able to collect £70,000 in just three months!

Ingredients

Quantity Ingredient
1 batch Spinach balls
400g rigatoni
salt and pepper

Sauce

Quantity Ingredient
2 garlic cloves, peeled and finely chopped
1 chilli, finely chopped
8 tablespoons olive oil
2 courgettes, trimmed and finely grated
60g parmesan, freshly grated

Method

  1. Prepare the spinach balls in advance and keep warm in a very low oven.
  2. In a saucepan of boiling salted water, cook the pasta until al dente, about 8–10 minutes. When ready, drain, reserving a few tablespoons of the pasta cooking water.
  3. Meanwhile, make the sauce. Fry the garlic and chilli in the oil for about a minute – don’t let the garlic brown – then add the courgettes, and cook for about 3–4 minutes, until the courgettes have started to soften.
  4. Add the Parmesan to the sauce, season to taste and mix well, then toss thoroughly with the drained pasta and reserved cooking water. Serve hot with the warmed spinach balls on top.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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