An oven baked pasta dish from ” Three Good Things” by Hugh Fearnley Whittingstall . If wished you could add some oven dried tomatoes or some lardons, fried until crisp then added with the courgettes.
Ingredients
- a knob butter
- 500 g courgettes washed, trimmed and cut into 3 mm slices
- 3 tbsps olive oil
- 2 plump garlic cloves peeled and finely chopped
- 250 g short pasta shapes e.g. penne or rigatoni
- 250 g buffalo mozzarella
- 2 tbsps double cream ( optional)
- freshly grated parmesan
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to 190 C, Gas 5 and lightly butter an oven dish with a capacity of about 1.5 litres.
- Heat the olive oil in a large frying pan over a medium heat and add the courgettes. Once they are sizzling nicely, but before they start to brown, reduce the heat and season with a little salt.
- Cook gently, stirring often and breaking them down a little bit with a wooden spoon as they become tender. Continue to cook for up to 30 minutes until they have softened almost to the point of mushiness. Add the garlic when you think they are almost done. You should end up with a fragrant garlicky rough courgette puree.
- Meanwhile bring a large pan of salted water to the boil. Cook the pasta for a minute or so less than the minimum time suggested on the packet.
- Drain the pasta well , add the courgettes and stir to combine. Tear up the mozzarella and add to the pasta with the cream Season with salt and pepper and stir it all together.
- Tip into the oven dish and top with a good grating of parmesan. Bake for 20 minutes until piping hot and golden brown on top. Serve straight away.
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