Caramelised Courgette (Zucchini) Pasta

This is definitely one of those recipes that’s greater than the sum of its parts. It only uses 6 ingredients, but it’s packed with flavour and is so nice and savoury.


  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 2 1x


  • extra-virgin olive oil
  • 3 courgettes, sliced into ½ cm rounds
  • 4 garlic cloves, very thinly sliced
  • 4 anchovies, finely chopped
  • 1 lemon, zest and juice
  • 20g fresh basil leaves, thinly sliced
  • 200g dried pasta of choice
  • 40g pecorino romano or parmigiano reggiano, plus more for serving
  • 1 handful toasted pine nuts, for serving (optional)


  1. Heat a generous glug of extra-virgin olive oil in a large sauté pan set over a medium heat. Add the courgettes, season with salt and pepper and toss to coat in the oil. Cook, stirring occasionally, until caramelised and jammy, 25 to 30 minutes.
  2. If the pan is looking dry, add a splash more extra-virgin olive oil, then add the garlic and anchovies and cook, stirring frequently, for 1 minute.
  3. Stir in the basil then remove the pan from the heat.
  4. Cook your pasta in plenty of salted boiling water until al dente then drain, reserving some of the cooking water.
  5. Return the courgette pan to the stove over a medium heat. Add the drained pasta, pecorino romano, lemon juice and a ladleful or two of pasta water. Cook, tossing vigorously, until a sauce forms and the pasta is nicely coated.
  6. Plate up topped with more pecorino and pine nuts (optional) then serve and enjoy.

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