Spaghetti with courgette

Serves 4


  • 6 medium courgette, sliced into quarter-inch rounds
  • Sunflower oil, for frying
  • 14 oz. spaghetti
  • 1 clove garlic, minced (optional)
  • 2 to 4 oz. grated parmesan or similar
  • 1 bunch fresh basil leaves
  • A pat of butter
  • Ground black pepper, to taste


1. Take thinly sliced courgette rounds and deep-fry in sunflower oil until golden (or even slightly burnt).

2. Put fried courgette on a paper towel to absorb oil; let sit in a bowl for a few hours to rest (or put in the fridge overnight). Before using, dab them again with a paper towel to remove excess moisture.

3. Boil spaghetti in lightly salted water until al dente. Save a cup of cooking water after draining spaghetti.

4. Reheat zucchini in a frying pan with optional minced garlic.

5. Place half of the courgette into a clean pot or bowl, then add a few Tbsp. of cheese and a few Tbsp. of the pasta cooking water. Stir the mixture until cheese begins to melt. Add spaghetti, the rest of the courgette, and cheese, and continue stirring until cheese and spaghetti water form a saucy emulsion. If the mixture seems too thick, add a bit more cooking broth. If it is too thin, add more cheese.

6. Add fresh basil, butter, and black pepper, to taste.

7. Serve with sprig of basil on top—with basil flower, if you have it—in a shallow bowl.