Courgette Pasta

Cook the spaghetti

• Cook the spaghetti according to the packet instructions. Drain once cooked, reserving a couple cups of the cooking water for later.

Prep the ingredients

• While the pasta cooks, slice your courgette into around half a centimetre thick coins. Roughly chop the fresh basil and grate the Parmesan.

Fry the courgettes

• You will need enough vegetable oil so that the courgette pieces are covered when you fry them. Heat the oil in a deep pan until it reaches 185°C. If you don't have a thermometer you can test the oil by dropping a breadcrumb into it, if it sizzles right away and turns golden-brown, then it's ready to use.
• Carefully lower the courgette pieces into the pan and fry it for around 1 minute, or until they have a golden colour. I like to do this in two batches so as not to overcrowd the pan. Remove the courgette from the pan and drain on kitchen paper.

Make the sauce

• Heat the butter in a large frying pan over a medium heat. Once melted, add the courgettes and basil and fry for a minute. Add a cup of pasta cooking water and let it simmer gently for a couple of minutes.
• Add the Parmesan and stir gently, letting it emulsify with the butter. Once you’re happy with the sauce, season with black pepper and add the cooked spaghetti.

Plate up

• Serve the courgette pasta immediately, top with some olive oil and extra Parmesan if you like. Enjoy!