3 cloves garlic
pinch chilli flakes
Glug of olive oil
Knob of butter (optional)
Juice and zest of lemon
Fresh herbs such as basil, oregano or parsley.
200g Pasta (penne, fusilli or rigatoni work well here)
Slice your onion, chop your garlic and clunk up your courgettes into chunks. Not too big not too small.
Warm the oil and butter in a suitable sized pan. Add your vegetables, a pinch of chilli flakes and salt and pepper. Give it all a good stir to become acquainted. Pop the lid on and leave to simmer away for around 30 mins. Keep returning to your pot to stir everything around. The courgettes will start to breakdown and stick to the bottom. This is what you want. Essentially you are creating a delicious, rustic courgette sauce here.
When you think your courgette melange is 10 minutes from being ready put your pasta on to boil. Check your pasta after 8 minutes or so. Whens its still slightly 'al dente' spoon into the courgette pan along with some of the pasta cooking water. Squeeze in the lemon juice and throw in the herbs. Let it all bubble away for a few minutes to finish cooking the pasta and reduce the yummy sauce. Taste and adjust the seasoning and add more pasta water if you think it needs it.
Spoon into bowls and grate over some Parmesan.