Kate is a food writer, restauranteur and wife of Giancarlo Caldesi. Her book The Italian Cookery Course was shortlisted for the Andre Simon Awards and the Guild of Food Writers Cookery Book of the Year...

‘Spiralisers are great for turning vegetables into different shapes. I love to spiralise courgettes into long curls that resemble pasta. This recipe is a rainbow in a bowl: bright red cherry tomatoes tossed with capers, olives, basil, mozzarella, chilli and garlic, then finished with ricotta. The sauce is left raw and stirred through the warm courgetti.’

Katie’s tip: ‘Expect a little water to weep from the courgette – use tongs to serve, then any water will be left in the pan or serving bowl.’

Courgetti with raw sauce ‘alla checca’ 

Prep 15 min Cook 2 min
Serves 4


  • 3 courgettes
  • 3tbsp extra-virgin olive oil
  • 25g parmesan or vegetarian parmesan-style cheese, finely grated (optional)
  • 100g ricotta, to serve (optional)


For the sauce

  • 200g cherry tomatoes, cut into quarters
  • 1 garlic clove, finely chopped
  • 3tbsp finely chopped fresh parsley
  • 3tbsp finely chopped fresh basil
  • 20g capers, rinsed
  • 80g (stoned weight) olives, pitted and cut into quarters
  • ½–1 red chilli, finely chopped
  • 125g reduced-fat mozzarella, torn
  • 3tbsp extra-virgin olive oil



1 Combine all the sauce ingredients in a large bowl, then set aside.
2 Put the courgettes through a spiraliser on the fine cutter setting to form long spaghetti strands known as courgetti (you want around 320g courgetti).
3 Heat the 3tbsp extra-virgin olive oil in a large frying pan over a gentle heat. Add the courgetti and toss with tongs for just a minute or two to warm through. Transfer to the bowl of sauce and toss through. Top with grated parmesan or spoonfuls of the ricotta, if using, then serve straight away.

Find one of our other courgetti recipes here.

22.4g fat
5.1g saturates
5.4g carbs
4.6g sugars
3.5g fibre
9.9g protein
1.2g salt
177mg calcium
1.9mg iron

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