Chilli courgette capelli with smoked trout
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Chilli courgette capelli with smoked trout
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
379Kcal
Fat
8gr
Saturates
2gr
Carbs
49gr
Sugars
5gr
Fibre
6gr
Protein
25gr
Salt
1.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 2 large courgettes (about 450g)
- 2 tsp olive oil
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and thinly sliced
- 125g capelli d’angelo dried pasta
- grated zest and juice of ½ lemon
- 3 tbsp basil, shredded, plus a few leaves to garnish
- 1 x 125g pack hot smoked trout fillets, flaked
Step by step
- Bring a large pan of salted water to the boil.
- Coarsely grate the courgettes. Heat the olive oil with the garlic and chilli in a nonstick frying pan until the garlic begins to sizzle, without browning it. Add the grated courgette and some seasoning and stir-fry over a high heat for 3-4 minutes until wilted.
- Meanwhile, add the capelli to the boiling water; cook for 3-4 minutes until just tender. Ladle a little of the pasta water into a bowl; drain the capelli and return to the pan.
- Stir in the chilli courgette mixture, the lemon zest and juice and the shredded basil, plus 2-3 tablespoons of the pasta cooking water to loosen the sauce. Divide between 2 warmed bowls and top with the flaked smoked trout and a few basil leaves.
