I named this “Summer Spaghetti” because in my mind, that is what it is!  The flavours of summer……sweet, juicy tomatoes, wild rocket, lemon and goat’s cheese tossed through al dente` spaghetti with a few other little secret ingredients make this a really easy, light and scrumptious meal for any night of the week!

Prep time:  20 minutes         Cooking time:  20 minutes            $  Low Budget

Serves 4

500gm packet of spaghetti

1 tray of baby truss tomatoes

1/4 cup of extra virgin olive oil

2 cloves of garlic, sliced

4 anchovy fillets

zest of 1 lemon

1 tsp of dried chilli flakes

1 bag of baby rocket leaves

60gm of soft goat’s cheese

1/4 cup of grated parmesan

Juice of 1/2 a lemon

Lemon wedges and extra parmesan to serve

Cook the spaghetti according to packet instructions (usually 8-10 minutes for al dente`)

Preheat the oven to 180°C.  Place the tomatoes on a lined baking tray, drizzle with a little olive oil and sprinkle with sea salt and pepper.  Bake in the oven for 20 minutes or until tender and just bursting their skin open.

Heat a large, heavy based fry pan and add a little olive oil and the anchovies.  Allow them to bubble away until they start to dissolve.  Add a little more oil and lightly fry the garlic slices, chilli flakes and lemon rind.  One minute ought to do it!  Season with a little salt and pepper

Place 1/2 the rocket leaves and the lemon juice in the pan and stir until wilted.  Drain the spaghetti  (reserve a couple of tablespoons of the starchy liquid)and add to the pan along with the tomatoes, remaining rocket, remaining olive oil, parmesan and crumble over the goats cheese.  Add the reserved pasta liquid and use a couple of large spoons to toss the ingredients gently through the spaghetti, while still on the heat.   Serve with extra parmesan and lemon wedges.