(*omit for vegetarians)
|400g||Cook Italia Spaghetti|
|4 tablespoons||Olive Oil|
|2 cloves||Garlic, crushed|
|4||Medium Courgettes, sliced|
|1 handful||Fresh Basil leaves, roughly torn|
|A pinch||Salt and Black Pepper|
|A tablespoon||Cook Italia Grated Hard Cheese*|
Cook the Pasta in a large pan of boiling water, with a pinch of salt, for 10 to 12 minutes.
Whilst the Pasta is cooking, warm the Olive Oil in a pan on a medium heat. Add the garlic and cook for about 2 minutes until softened but not burnt. Traditionally, Italians remove most of the garlic now and throw it out, but that’s optional!
Add the chopped courgettes to the garlicky Olive Oil, and cook for about 5 minutes, flipping occasionally until they are browned evenly and soft enough to eat.
Check the Pasta… when it is how you like it – ‘al dente’, or slightly softer – drain it and tip the hot, drained Pasta into the pan with the courgettes.
Mix them together until that the Pasta is glossily coated in the Olive Oil.
Sprinkle the roughly torn basil and the Grated Italian Cheese* (if using) over the top and serve immediately with black pepper for a final flourish.