Zucchini Noodles with Cherry Tomatoes

Method

1. 01

   Step 1: Spiralise the zucchini

   Cut the zucchini into long spaghetti-thin ribbons with a spiraliser or julienne peeler. Leave out the seedy core, which is watery; save it for soup.

2. 02

   Step 2: Salt and drain

   Put the noodles in a colander, toss with the salt and leave for 10 minutes to release excess water. Then gently squeeze them in a clean tea towel without mashing.

3. 03

   Step 3: Toast the pine nuts

   While the zucchini drains, toast the pine nuts in a large dry frying pan over medium heat for 2–3 minutes, shaking, until golden. Tip them onto a plate straight away, as they burn quickly.

4. 04

   Step 4: Blister the tomatoes

   Heat the oil in the same pan over medium-high heat, add the tomatoes and cook for 5–6 minutes, shaking now and then, until the skins begin to split. Crush half of them with a spatula to make a loose sauce.

5. 05

   Step 5: Add the garlic

   Turn the heat down to medium, add the garlic and chilli and cook for 1 minute, until fragrant and barely golden. Don't let the garlic darken or it will turn bitter.

6. 06

   Step 6: Warm the noodles

   Add the zucchini noodles and toss with tongs for 1–2 minutes, just until hot and slightly pliable. Any longer and they'll release their juices and go limp.

7. 07

   Step 7: Serve

   Take off the heat, add the lemon zest and torn basil, season with pepper and taste for salt. Divide between plates, scatter with the pine nuts and serve immediately.