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Summer courgettes with malloreddus, parmesan and oregano

Published: 30 Jun 24
Updated: 30 Jun 24

This courgette recipe from chef Ben Tish combines the seasonal veg with Sardinian pasta, parmesan and oregano for a quick and filling summer dinner.

Ben says: “A vibrant plate of pasta inspired by the frugal cuisine of Sardinia. As is so often the case, a few simple, well chosen ingredients can make for a deliciously satisfying bowlful. In this recipe the courgettes are carefully fried in olive oil to get a good depth of flavour. I often serve them with meat or fish dishes, sprinkled with a squeeze of lemon juice and some sea salt.”

Not heard of malloreddus? “Malloreddus, or gnocchetti sardi, is a small gnocchi-shaped dried pasta from Sardinia, often lightly coloured with saffron,” says Ben. “If you can’t find it, any other small dried pasta, such as orzo, will do.”

Recipe taken from Mediterra by Ben Tish (Bloomsbury £26) and tested by delicious.

Easy
July 2024

Test kitchen approved

Serves 4
Hands-on time 15 min

This courgette recipe from chef Ben Tish combines the seasonal veg with Sardinian pasta, parmesan and oregano for a quick and filling summer dinner.

Recipe taken from Mediterra by Ben Tish (Bloomsbury £26) and tested by delicious.

Vegetarian recipes

Nutrition: Per serving

Calories: 529kcals
Fat: 20g (4.5g saturated)
Protein: 20g
Carbohydrates: 65g (6.1g sugars)
Fibre: 5.6g
Salt: 0.3g

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Ingredients

360g malloreddus or other small pasta shape
Olive oil to fry
2 large or 4 small courgettes, trimmed and thickly sliced
2 garlic cloves, crushed
Handful oregano leaves
Finely grated zest and juice 2 lemons
60g parmesan or veggie equivalent, finely grated
50g pine nuts, toasted

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Method

Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions.
Meanwhile, heat a good splash of olive oil in a deep non-stick frying pan over a medium heat. When it’s hot, add the courgettes and try to spread them out in an even layer over the base of the pan so they cook at the same rate. Leave to fry, unmoved, for 3-4 minutes until the undersides turn golden brown. Flip them over and fry on the other side. Do this in batches if necessary.
Add the garlic, oregano and lemon zest to the courgettes in the pan and cook for a further minute to lightly cook the garlic.

Drain the pasta, reserving a small ladleful of the cooking water. Add the pasta to the pan, then toss gently to mix everything together. Sprinkle in half the cheese and add the lemon juice, along with some of the pasta water, to make a light, silky sauce – you might not need to add it all. Season.
Stir well until the cheese is melted and the ‘sauce’ is smooth, adding extra pasta water if needed. Divide among bowls, top with the pine nuts and sprinkle over the remaining cheese. Serve immediately