Caramelised Courgette Pasta (Zucchini)

Sometimes, it’s the simplest recipes that deliver the most flavour, and this Caramelised Courgette Pasta is a prime example of that. With only a handful of ingredients, it manages to be greater than the sum of its parts. Courgettes are cooked down until they reach a deeply savoury, jammy state, creating a rich base that pairs beautifully with the brightness of lemon, the saltiness of anchovies, and the fresh bite of basil. Watch me make it here.

While this pasta dish may seem modest, every element plays a key role, and the result is a meal that’s comforting, satisfying, and packed with flavour. It’s perfect for a quick dinner but feels special enough for entertaining as well. Let’s dive into the details of how to make this standout dish.

Table of Contents

• Ingredient Breakdown
• Caramelising the Courgettes: The Key to Deep Flavour
• Anchovies: The Umami Boost
• Adding Brightness to the Caramelised Courgette Pasta
• Making the Creamy Sauce for the Caramelised Courgette Pasta
• The Final Touch: Pecorino and Pine Nuts
• Choosing the Right Pasta
• Serving and Enjoying this Caramelised Courgette Pasta

Ingredient Breakdown

• Extra-virgin olive oil: Rich, fruity, and essential for creating that jammy texture in the courgettes. Don’t skimp on it, and add more as needed while cooking.
• Courgettes: Sliced into thin rounds, they cook down into a jammy, caramelised mixture. Their mild sweetness intensifies as they cook, adding a lovely depth to the dish.
• Garlic: Thinly sliced garlic mellows out in the oil, adding a savoury, aromatic backbone to the sauce without overpowering the delicate flavours.
• Anchovies: These add umami, saltiness, and richness, melting into the sauce and boosting the savoury flavour without tasting overtly fishy.
• Lemon: Both the zest and juice add a fresh, zingy finish that brightens up the dish and balances the richness of the courgettes and anchovies.
• Fresh basil: Thinly sliced basil gives a herbaceous note, bringing some freshness to contrast with the more intense flavours.
• Pasta: Use any shape you like, but opt for something that clings to the sauce well. Dried pasta works best here, as it’s sturdier and holds up to the rich sauce.
• Pecorino Romano or Parmigiano Reggiano: You grate these hard, salty cheeses into the sauce to add creaminess and depth, creating that beautiful emulsified sauce.
• Toasted pine nuts (optional): If you like a bit of crunch, sprinkle toasted pine nuts on top for a nutty contrast.

Caramelising the Courgettes: The Key to Deep Flavour

The star of this Caramelised Courgette Pasta is, of course, the courgettes. They’re cooked low and slow in olive oil until they reach a rich, jammy consistency. This is what gives the pasta its unique character.

Don’t rush this step. It can take around 25 to 30 minutes for the courgettes to cook down and become jammy, but the reward is immense. The slow cooking concentrates their natural sweetness and gives them a deeply savoury flavour. You want the courgettes to be golden brown, soft, and almost melting into the oil.

If the pan looks like it’s getting dry as the courgettes cook, just add another splash of extra-virgin olive oil. This keeps everything moving and ensures the courgettes don’t stick to the pan. Remember to season early with salt and pepper so the courgettes soak up those flavours as they cook.

Anchovies: The Umami Boost

Anchovies might seem like a polarising ingredient, but they’re the unsung hero of this Caramelised Courgette Pasta. They don’t make the pasta taste fishy — instead, they melt into the oil, adding a rich, salty umami note that deepens the overall flavour of the sauce.

Finely chop the anchovies before adding them to the pan with the garlic. Once they hit the heat, they’ll dissolve into the oil, infusing the courgettes with their savoury intensity. It’s one of those ingredients that adds a complex depth without you necessarily knowing it’s there. If you’re someone who’s on the fence about anchovies, this dish is a great way to appreciate their magic (or rather, their culinary brilliance — avoiding that forbidden word!).

Adding Brightness to the Caramelised Courgette Pasta

Once your courgettes are caramelised and the anchovies have dissolved, it’s time to bring in some brightness. This comes from the lemon and basil. Both of these ingredients serve to lift the dish, adding fresh and zingy notes that balance out the richness.

The lemon zest goes in just before serving to preserve its vibrant flavour, while the juice adds a clean acidity that cuts through the buttery sauce. You want to thinly slice the basil and stir it in right at the end, allowing its herbaceous flavour to infuse the dish without overpowering the other ingredients.

Making the Creamy Sauce for the Caramelised Courgette Pasta

Pasta water is your best friend here. It’s the secret to creating that beautiful emulsified sauce that coats the pasta. Once your pasta is cooked and drained, reserve some of the cooking water — this starchy liquid helps the oil, cheese, and lemon juice come together to form a silky, luscious sauce.

When you return the pasta to the pan with the courgettes, add a ladle or two of pasta water, the pecorino romano or parmigiano reggiano, and lemon juice. Toss everything together vigorously until the pasta is well coated and the sauce clings to every piece. If the sauce looks too thick, add more pasta water until it reaches the right consistency.

The Final Touch: Pecorino and Pine Nuts

To finish the dish, it’s all about those little extra touches that elevate the experience. More pecorino romano or parmigiano reggiano is essential — it adds another layer of salty, cheesy goodness. Grate it generously over the top, ensuring that each bite has a little extra hit of umami.

If you’re feeling fancy, toasted pine nuts are a great addition. They add a lovely nutty crunch that contrasts with the softness of the courgettes and the creaminess of the sauce. It’s optional, but if you have some on hand, it’s worth the extra step.

Choosing the Right Pasta

This recipe is flexible when it comes to pasta shape. Short shapes like fusilli, penne, or rigatoni work brilliantly because their ridges catch all the sauce and bits of courgette. But if you prefer a long pasta, spaghetti or linguine can also work beautifully, allowing the silky sauce to coat each strand.

Whatever you choose, make sure to cook it until al dente and save some of that starchy pasta water — it’s a vital part of the sauce!

Serving and Enjoying this Caramelised Courgette Pasta

Once everything is tossed together and the pasta is perfectly coated in that luscious sauce, it’s time to serve. Don’t forget to finish each plate with an extra grating of pecorino or parmigiano reggiano, and a sprinkle of toasted pine nuts if you’ve opted for them.

This pasta is best enjoyed straight away, while everything is still warm and fresh. It’s a simple, unfussy dish that delivers on flavour and comfort. Pair it with a crisp white wine or a light salad for a complete meal.

I hope you enjoy making and eating this Caramelised Courgette Pasta as much as I do. It’s one of those recipes that proves you don’t need a lot of ingredients to create something truly special. And if you like the sound of jammy, slow-cooked courgettes but would prefer a carb-free option, why not try my Slow Cooked Courgettes with Burrata?