- 3 medium sized courgettes
- 1 small tin of anchovies
- Parmesan cheese
- 3 to 5 tablespoons of mild olive oil
- salt and pepper
Another quickish meal – the longest part is frying the courgettes in oil. It’s well worth doing this as boiling the courgettes for me is a no no, watery and mushy- Yuk! Always fry courgettes if you can as the have a far superior taste. I’ve added pine nuts to this dish in the past along with the zest of half a lemon. You may find you need to add more oil when cooking the courgettes.
Slice the courgettes and gently fry them in mild olive oil, ensuring they become slightly brown, transfer onto a plate with a paper towel as this will soak up any excess oil.
Get your pan of salted water on the stove on a medium to high heat. Now add a little more oil to the frying pan you used to cook the courgettes in and gently fry a small onion chopped as finely as possible. Now add the anchovies. These will disappear as you stir!
Tip the courgettes back into the pan and gently stir. Cook your pasta according to the packet instructions. Then drain add a splash of olive oil to the pasta. Now mix the pasta into the pan of courgettes and onion. Stir and serve with grated parmesan. Season with salt and pepper.