Recipe: serves 2 as main dish Ingredients: 8oz TJ’s farfalle pasta 1 TJ’s trimmed leek (or 1/2 large onion) 1/2 red pepper handful of cherry tomatoes 3 large cloves of garlic 1 yellow squash (or zucchini) handful of fresh basil leaves lots of TJ’s extra virgin olive oil crushed red chili flakes salt & pepper parmesan cheese (optional) zest of half a lemon juice of half a lemon Recipe: Heat water in a large pot. When water starts to boil add enough salt and dried pasta. Bring the water back to boil and cook stirring occasionally for 10mins or until the pasta is al-dante. (Once the pasta is ready before removing the pasta from the cooking water, reserve 1C of pasta cooking liquid which we will later use as a sauce). Meanwhile slice the leeks thinly. Wash them well to clean any dirt trapped inside and set aside. Chop the garlic and yellow squash, halve the tomatoes and cut the red pepper in thin julienne slices. Heat 1Tbsp olive oil in a large pan. Add chopped garlic and saute for a minute or two on low heat. Add leeks and saute until the leeks are tender. Add squash, red pepper and saute for a few more minutes. Add chopped tomatoes and cook covered for a couple of minutes until the tomatoes become tender and wilted but not mushy. Add the reserved cooking liquid (1/2C only; add more later if the pasta seems dry). Add the cooked pasta and stir well. Add lots of basil, a drizzle of good quality olive oil, salt, pepper, crushed red chili flakes and parmesan cheese (if using) and serve.
