The most perfect zucchini pasta

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An easy and delicious zucchini pasta for you. Let the zucchini cook down until jammy and creamy, using starchy pasta water to help bind and emulsify. It is - divine - and it comes together in about 30 minutes. I start cooking the zucchini at the same time as putting a pot of water on to boil. By the time you’ve added your pasta it’ll be at a point where you’ll want to start adding pasta water to create a sauce. Nothing pleases me more than a dish that works out perfectly in time and sequence.

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The Most Perfect Zucchini Pasta

Serves 2
easily adaptable

Ingredients 

• 250g pasta of choice - I like to use spaghettoni

• Olive oil, lots of it. The good stuff

• Handful of fresh basil, 3-4 sprigs, leaves removed

• 1-2 garlic cloves depending on size, smashed but whole

• 4 anchovy fillets

• 1/2 tsp chilli flakes

• 2 medium zucchini, finely sliced. Use a mandolin if you have one!

• Parmigiano reggiano - a big handful plus extra to serve

Method 

1. Heat olive oil in a large sauté pan and add the basil stalks, garlic, anchovy and chilli flakes.

2. Cook until fragrant then add the sliced zucchini.

3. Sauté on a low to medium heat until the zucchini start breaking down.

4. Add 1/2 cup starchy pasta water to the zucchini and continue cooking in a low heat, stirring occasionally. You may season to taste at this point.

5. Remove the basil stalks and garlic before adding the basil leaves, al dente pasta and a handful of Parmigiano.

6. Toss to marry.

7. Serve with extra parmi!