SERVES 2
This recipe has all the summer evening feels. Pair with a glass of white wine, and ooo summer is here.
You want to use a sweeter courgette. Here I went for Baby Courgettes but if you can’t find these just go for the smallest courgettes you can find as these tend to be the sweetest.
Also, make this special and go for the really parmesan, you won’t regret it.
Ingredients
160g Northern Pasta Co. Casarecce
Olive oil
3 x Garlic Cloves finely sliced
8 x Baby Courgettes / 3 x Courgettes sliced into 2mm rounds
Bunch of Fresh Basil
Salt & Pepper
150g Parmesan
Method
Place your frying pan over a medium-high heat and drizzle some olive oil. We are going to fry the courgettes in batches so you may need to add more oil per batch.
Fry your courgette rounds until golden and slightly caramelised. Tip onto a kitchen towel and dab off the excess oil. Continue until you have cooked all your courgettes.
Add your fried courgettes to a bowl. Sprinkle with salt, a good few grinds of black pepper and tear in about a quarter of your basil leaves. Mix this together and set aside.
In the same frying pan add a good glug of olive oil. We need enough to toss our gorgeous Casarecce in.
Peel your garlic cloves, crushing them lightly with the flat edge of your knife. Add these to the oil and heat the pan over a low heat while you cook the pasta. We want the garlic to really infuse the oil as much as possible.
Put a large pan of well salted water on to boil. Once boiling add in your Casarecce and cook until al-dente baring in mind the pasta will continue to cook a minute more when tossed in the oil
Once the pasta is al dente, drain, reserving some of the cooking water to loosen your sauce.
Remove the garlic from your oil and toss in the pasta making sure to cover every single piece in the infused oil. Sprinkle in your parmesan a little at a time, and loosen with your pasta water.
Tear in your basil, add a few grinds of black pepper and give on final stire.
Serve with a grating of parmesan and a sprinkle of basil.
Enjoy!
