Pasta alla Nerano Rossa (Courgette and Tomato Pasta)

• 2 medium Courgette, firm
• 5 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 300 ml Tomato passata
• 1 ½ tsp Fine sea salt
• 200 g Spaghetti
• 15 g Fresh basil
• 60 g Parmesan
• ½ tsp Black pepper

1. Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Meanwhile, slice the courgettes into thin rounds and finely slice the garlic. Tear most of the basil leaves, keeping a few small leaves back for serving.
2. Heat 4 tbsp of the extra virgin olive oil in a large frying pan over medium-high heat. Fry the courgettes in batches for 3 to 4 minutes per batch, turning, until golden and tender; season lightly with a pinch of the remaining salt. Transfer the courgettes to a plate as you go.
3. Lower the heat to medium and add the remaining 1 tbsp olive oil to the pan. Add the garlic and cook for 30 to 60 seconds until fragrant, then pour in the tomato passata and simmer for 5 minutes until slightly thickened. Stir in half the parmesan and a few grinds of black pepper.
4. Cook the spaghetti in the salted boiling water until just shy of al dente. Reserve about 150 ml of the pasta water, then drain. Add the spaghetti straight into the tomato sauce.
5. Add the fried courgettes and torn basil to the pan and toss well. Loosen with a splash of the reserved pasta water and keep tossing over low heat for 1 to 2 minutes until the sauce looks silky and clings to the pasta. Serve with the remaining parmesan, the reserved basil leaves, and a final grind of black pepper.

Made this recipe? Rate it — a comment is optional.