Spaghetti alla nerano

Method

1. Heat the oil in a large, high-sided pan. Once it’s hot enough for a slice of courgette to sizzle straight away, cook the courgettes in batches. Each batch will take about 4 minutes to turn golden and squidgy. Use a slotted spoon to lift out onto a plate lined with kitchen paper. Leave to cool completely.
2. When you’re ready to finish the dish, bring a large pan of heavily salted water to the boil and cook the pasta for 1 minute less than the pack instructions, or until al dente to your liking. Drain, reserving a mugful of the pasta water.
3. Meanwhile, heat the olive oil in a large frying pan over a medium heat. Stir in the courgettes and cook for a few minutes, stirring regularly, to warm through. When the pasta is nearly ready, stir the butter through the courgettes. Add a good glug of the pasta cooking water and stir to combine.
4. Stir the drained pasta and most of the cheese through the sauce until it’s all coated. Season well with salt and pepper and serve topped with the remaining cheese.