(Serves 2)
200 g spaghetti or other pasta
Handful of slim green beans, topped and tailed or broccoli florets
1 small fennel bulb, trimmed, and cut into thin wedges
6 pieces of dried tomato, cut into strips
Small bunch of rocket leaves, rinsed, and chopped
Extra virgin olive oil
Capers – optional
Flat-leaf parsley or basil, rinsed, and chopped
Gozo sea salt
Freshly ground black pepper
Bring a large pot of water to the boil, lightly salted if you wish, and add the pasta.
After five minutes, add the beans, fennel and tomato, and continue cooking until the pasta is cooked al dente.
Drain the pasta, using the boiling water to heat the serving bowl.
Tip the pasta back into the saucepan with some olive oil, the rocket, capers if using them and parsley or basil, and salt and pepper.
Stir and transfer to the hot serving bowl, from which you have emptied the water. Serve with a chunk of Parmesan for grating.