aglio olio with vegetables

i believe the traditional aglio olio is simply made with chopped garlic, good quality olive oil and chili flakes. this version is, again another inspiration by the lovely lady whom i spoke of in the omelette recipe. seriously easy to prepare & cook


Ingredients
a bunch  durum wheat spaghetti (enough to serve 2 adults)
2 cups     sliced yellow & green zucchini
10           cherry tomatoes cut half
2 tbsp     finely chopped garlic
               chopped cili padi / chilli flakes (optional)
               olive oil
               sea salt & cracked pepper to taste
               stock / seasoning (optional)
               water to boil spaghetti

• boil water in large pot. add spaghetti only when water is boiling
• do not over cook pasta, remove when it is about half cooked. strain & stir in a dash of olive oil
• heat pan, add about 2 - 3 tbsp olive oil then garlic & fry till golden brown
• add tomatoes, close lid for about 3 minutes on high heat
• remove lid, add zucchini & close lid for another 2 minutes
• add salt / pepper / seasoning
• add pasta and mix well. if you feel that isn't enough sauce to cook the spaghetti, add a little water & close lid for about 2 minutes
• turn heat off. you can serve immediately or leave till later & reheat

Notes
for a good pasta / spaghetti dish, i think good quality pasta & olive oil is important
i do not like cheese, so i do not add parmesan before serving but i don't see why you can't