Courgette, basil & anchovy linguine with pecorino

Name: Courgette, basil & anchovy linguine with pecorino
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 600 g courgettes; 25 g butter; 1 tbsp olive oil (or oil from the anchovy can or jar, for a stronger flavour); 2 large cloves garlic, thinly sliced; 4 anchovy fillets in oil, drained and finely chopped; 1 large pinch chilli flakes; 150 g linguine, or pasta of your choice; 20 g pecorino or Parmigiano Reggiano, finely grated, plus more to serve (optional); 25 g pack basil, most leaves finely chopped, plus more to serve (optional); ½ lemon, juice

Got some basil wilting? Looking for a recipe that uses up lots of courgettes? This great pasta dish from Elly Curshen is here to save the day! A huge mountain of finely sliced courgette melts down to a jammy tangle and the basil adds a lovely, fragrant touch. You need at least half a small bunch of basil for this recipe, but if you have more to use up, add it all in – the dish can take it.

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Serves2
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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600g courgettes
25g butter
1 tbsp olive oil (or oil from the anchovy can or jar, for a stronger flavour)
2 large cloves garlic, thinly sliced
4 anchovy fillets in oil, drained and finely chopped
1 large pinch chilli flakes
150g linguine, or pasta of your choice
20g pecorino or Parmigiano Reggiano, finely grated, plus more to serve (optional)
25g pack basil, most leaves finely chopped, plus more to serve (optional)
½ lemon, juice

Trim the ends from the courgettes, halve lengthways, then slice thinly. I use a mandolin or food processor for speed. Put a large saucepan of water on for the pasta.
In a second deep pan, melt the butter and oil together. Add the garlic and sauté over a medium heat, until beginning to soften and smell fragrant.
Add the courgettes, anchovies and chilli flakes, then season with sea salt and freshly ground black pepper. Toss, then cook, with the lid off, for 15-20 minutes, stirring occasionally. The courgettes will release moisture, which will evaporate, then soften, start to break down and almost melt together.
Meanwhile, cook the pasta according to pack instructions until al dente. If the courgettes are ready (they’ll be starting to catch on the pan as they dry out) before the pasta is cooked, cover the pan with a lid and remove from the heat.
Using tongs, transfer the pasta to the courgette pan and toss everything together. While doing so, add the cheese, the chopped basil and lemon juice. If it needs to be loosened a bit, add a little pasta cooking water. Taste and adjust the seasoning. Divide the pasta between bowls and garnish with more basil and cheese, if liked, to serve.

Cook’s tip

This courgette and basil mixture is also delicious on toast, so save any leftovers for lunch the next day.

MORE LEFTOVER IDEAS

1. Mixed herb pesto – If you don’t have enough basil for a classic Genovese pesto, make a mixed herb and spinach pesto instead. Blend a large handful of spinach with whatever soft herbs you have (I used basil, tarragon, parsley and mint), a spoonful of pine nuts or sunflower seeds, a small chunk of parmesan or pecorino and a clove of garlic. Add enough oil to get it to your preferred consistency and season to taste.

2. Basil margaritas – For an easy twist on the cocktail, pour a can of pre-mixed margarita into a cocktail shaker (or jam jar), add plenty of ice and a small handful of basil (use the leaves and stalks), then shake hard for 30 seconds. Strain into a glass, then garnish with extra basil leaves, if liked.

3. Basil oil & croutons – Briefly blanch a small bunch of basil (leaves and stalks) in boiling water, then plunge into iced water. Drain well, then blend with olive oil until smooth. Strain to make a vibrant basil oil that can be drizzled over anything. Reserve the basil pulp from the sieve, then toss in cubes of dry bread and bake to make delicious basil croutons. Use to top tomato soup or summer salads.

Typical values per serving when made using specific products in recipe