Serves 1
Directions
- 1Place a pot on the stove and light the burner.
- 2Slice the courgettes into chunky rounds.
- 3Add olive oil and the sliced courgettes to the pot.
- 4Season with a big pinch of salt.
- 5Peel the lemon, remove any white pith from the peel, and slice it into thin strips.
- 6Add the sliced lemon peel and lots of sliced garlic to the pot with the courgettes.
- 7Cook until the courgettes are soft but still holding their texture.
- 8Grate a generous amount of Parmesan cheese.
- 9Drain the cooked pasta, reserving some of the pasta water.
- 10Add the pasta to the pot with the courgettes and a bit of the reserved pasta water.
- 11Add the grated Parmesan and a huge handful of fresh basil.
- 12Add good quality tuna in olive oil to the pasta.
- 13Squeeze fresh lemon juice over the pasta.
- 14Finish with Kalamata olives and a generous amount of pepper.
Ingredients
- Courgettes
- Olive oil
- Salt
- Lemon peel
- Garlic
- Parmesan
- Pasta
- Pasta water
- Basil
- Tuna in olive oil
- Lemon
- Kalamata olives
- Pepper
Equipment
PotStoveMatchesKnifePlateForkGraterColander
Tips
- Get rid of any white pith from the lemon peel to avoid bitterness.
- Make sure the courgettes are soft and still holding their texture.
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