It's time, Pasta. It's time to convince the world that you don't need to be made from wheat to be called a noodle. No more excuses, little man.
I don't know why Pasta is male, but hey, so many people are addicted to it that it might as well be a disastrous love story. Because our relationship with pasta is toxic!
No longer, however. This recipe is a-ma-zing. So freakin' tasty. Totally versatile. And it's lickety-split quick to make.
I take every opportunity to sneak in as many vegetables as possible, which--bonus--gives extra depth of flavour. However, don't feel like you need anything other than tomatoes for the sauce. If that's all you have on hand, no need to make an emergency trip to the supermarket.
I also love this in its vegetarian form--just ditch the meat and add in a dash of olive oil at the end, which I explain below in the recipe. The chunky veggies in the sauce are plenty "meaty" all on their own, truth be told! And the noodles themselves can also be used with whatever sauce or toppings you love. Maybe some olive oil, garlic, and sea salt? Cheese (not too much!)? Do it. No need to stick to the traditional tomato sauce recipe here.
This also goes beautifully with my Meatballs and Granary Bread. (In the case of the meatballs, you'll want to leave out the meat in this recipe, then.) Seriously, we are in heaven here.
Just a final note that you do need a piece of specialist equipment. It's called julienne peeler, and it rocks. You can pick one up for £5-£10. I have the one from OXO and pretty much adore it.