A Summery One Pan Pasta
Around the time I was doing my A-Levels, I worked in a deli in Oxford on Saturdays called Fasta Pasta in the covered market. Along with chubby ribbons of pappardelle and palm-sized nutmeg and spinach ravioli, we sold bread; olives; cheese; wine; candy coloured individually wrapped amaretti biscuits and all sorts of wonderful Italian vegetables preserved in grassy olive oil. Sorry, but I admit I snuck a handful of olives, artichokes, sundried tomatoes and pickled garlic cloves to snack on every couple of hours- partly because I had an unhealthy H&M habit at the time and so was keen to avoid spending my hard earned gains on anything other than halternecks, but mainly, because to me, they were the most delicious savoury jewels sold over the counter in the city centre at the time.
The deli bought the olives, vegetables, oils and vinegars from a wholesaler called The Fresh Olive Company. Businesses evolve, and the Fresh Olive Company became Belazu who make and import products I use in my cooking every day now. They’re probably a big part of the reason I work in food - that first taste of a Nocellara olive - nutty, creamy and fresh - had a transformative impact on my understanding of ingredient quality and sourcing.
Last week, Belazu launched their Community Cookbook, which I’ve written a recipe for. It’s fresh, easy (everything happens in one pan, saving on washing up and potential flapping), summery and delightful. I developed this recipe with the glut of courgettes that late Summer brings in mind, but the brightness of the lemon paste and mint makes it a winner anytime you fancy. Be sure to choose heavy courgettes with unblemished skins, and be brave with the olive oil as it really is the sauce.
Keep it vegan if you like by scattering some fried sourdough breadcrumbs over the cooked pasta, instead of parmesan.
One Pan Cured Lemon Paste & Courgette spaghetti
Serves 4 as a main, 6 as a starter
4 courgettes
2 tbsp light olive oil
2 garlic cloves
2 heaped tbsp Belazu Cured Lemon Paste
Leaves from 1 bunch mint
400g dried spaghetti
100ml Extra Virgin Olive Oil, divided
Salt & pepper
Optional: parmesan, to serve
Salt & pepper
Trim the stalk ends of the courgettes and discard. Finely slice the courgettes into a large mixing bowl using the flat blade on a mandoline, or using your excellent knife skills. You’re aiming for slices with about 2mm thickness.
Heat the light olive oil in a wide, heavy-bottomed pan for which you have a lid over a medium heat. Grate in the garlic cloves, then stir in the Cured Lemon Paste and use a wooden spoon to stir for a minute until everything is intensely fragrant. Tip in the courgettes, then scatter over a teaspoon of salt and a generous grind of black pepper. Continue to cook, stirring occasionally, until the liquid released from the courgettes has evaporated and they’re all glossy and soft, about 15 minutes.
Meanwhile, stack up all but a handful of the mint leaves in groups of 5 or 6 (saving the handful for later, when you’re ready to serve), roll up each stack in a tight roll, then slice thinly into ribbons. Repeat with the remaining mint leaves. Add the mint, spaghetti and 75ml of the extra virgin olive oil to the pan with the courgettes. Fill and boil the kettle, then pour in 1.2 litres of boiling water, and add another teaspoon of salt. Bring the pan to the boil and cover with a lid. Cook for 8 minutes, removing the lid every 90 seconds to turn everything in the pan with tongs.
Once most of the liquid has been absorbed and the spaghetti is cooked, lift the spaghetti into warm bowls using tongs and top with the reserved mint leaves and the parmesan, if you like. Drizzle over the remaining extra virgin olive oil just before serving.
