Spaghetti with Tomatoes, Capers & Courgettes

350g Spaghetti

400g Courgettes

3 tbsp salted capers, rinsed

250g Cherry tomatoes, halved, saving the juice

2 dried red chillies

2 tsp dried oregano

2 cloves garlic, chopped

2 tbsp white wine vinegar

2 tbsp fresh oregano, roughly chopped

Extra virgin olive oil

It’s a weekday night, it’s January, it’s cold. He’s tired, cold and grumpy, so supper is going to have to be simple and quick.

Put the tomatoes in a bowl with their juice, add the capers and garlic and crumble in the chillies. You have the choice of listening to the news on Radio 4, or listening to him grumble. Get the radio on quick. Add the dried oregano, 3 tbsp olive oil and the vinegar. Mix lightly.

Get the spaghetti on to boil until al dente. The sauce is very simple so it’s essential that the pasta is perfect. There’s no thick, rich sauce for it to hide behind.

Slice the courgettes into 1/2 cm coins and then each coin into ½ cm batons. Fry until lightly browned. When the spaghetti is done, add it to the tomato mixture and then stir in the courgettes. Scatter with the fresh oregano – if you can’t get it, use parsley or basil instead. Drizzle with olive oil.

Eat cross legged on big cushions on the living room floor. Make sure you’re facing each other. A few candles and some Mendelssohn String Quartets will also help. You’re lifting a simple meal into something special.  A small bowl each of bitter salad leaves with slices of cucumber and a few olives, dressed in olive oil and lemon juice would be good on the side too. He’s extraordinarily handsome by candle light. You should do this more often.