We have an abundance of courgettes in the greenhouse at the moment (look, LOOK!). And the novelty of growing and eating our own food hasn’t yet worn off. Rather than hiding our carefully nurtured and hand reared courgettes in something like cake or a bake like I might do in a few weeks when, frankly, I’ve had enough of them, I served them centre stage in this oh-so-quick but oh-so-good dish from Antonio Carluccio. I skipped on the spinach balls, too much faff for a lazy hot summer Sunday…
For three portions you need
- 300g pasta
- 3 courgettes, grated
- 2 cloves garlic, finely chopped
- 1 red chilli, finely chopped
- 6 tbsp olive oil
- 45g parmesan cheese
- salt and pepper
Begin by cooking the pasta. Meanwhile heat the olive oil in a pan and gently fry the garlic and chilli. You do not want it to colour at all. After 2 or so mins add the courgette and gently heat through. Once the pasta is cooked, drain, reserving a couple of tablespoons of the cooking water.
Add the water to the sauce along with the cheese. Mix thoroughly then drench the pasta with the sauce. Eat and marvel at how easy it was to prepare and how delicious it tastes.