Spaghetti alla Fi Fi
I’m guessing by now you know I’m a little obsessed with pasta. Most of my pasta recipes are inspired from my childhood. Growing up in Italian restaurants I watched my Mum and Auntie cook hundreds of bowls of pasta. And there is something just so comforting about a bowl of homemade pasta.
This particular creation is one I conjured up in my mind, so I’ve named it ‘Spaghetti alla Fi Fi” (a nickname my family gave me many moons ago).
I’ve never put carrot in a pasta sauce before but surprisingly this really works. And it’s great with spaghetti and the julienne carrot and zucchini pair so beautifully with spaghetti. It’s a tad sweet, a tad salty with a chili after taste.
- 2 carrots
- 2 zucchini
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 fresh chili
- 6 semi-dried tomatoes
- 1 teaspoon salt
- ¼ cup of white wine
- ¼ cup of water
- Juice from half a lemon
- ¼ cup of breadcrumbs
- One packet of spaghetti – wheat or gluten free
- Chop up garlic finely. Ribbon the carrots and zucchini (I use a special grater to do this).
- Cook the garlic until slightly translucent (don’t let it brown).
- Add the carrot and zucchini ribbons and cook for three minutes.
- Add wine, water, salt, chili and sun dried tomatoes. Cook for 15 minutes on medium heat.
- Cook spaghetti until al dente (meaning firm).
- Once cooked toss the spaghetti through sauce and top with breadcrumbs and lemon juice.
- Add Parmesan if you like – either vegan version or diary.
TIP: always add a teaspoon or two of salt to the water before boiling the pasta.