Caramelised courgette pasta with crispy crumbs & mozzarella

This combination is all about texture – crispy crumbs, soft and stretchy mozzarella and juicy courgettes. Bring the mozzarella to room temperature before adding it so it starts to melt when mixed with the hot pasta.

Ingreadient

• 3 tbsp olive oil, plus extra to serve
• 50g stonebaked bread, from a loaf or roll, blitzed into large crumbs
• 160g short pasta such as cavatappi
• 3 courgettes, sliced into thin coins
• 2 cloves garlic, sliced
• ¼ tsp chilli flakes (optional)
• 280g Essential Italian Mozzarella Minis, drained
• 1 lemon, juice
• ¼ x 25g pack basil, to serve

Step by step

1. Set a large frying pan over a medium-high heat with 1 tbsp olive oil and when hot, fry the breadcrumbs for 4-5 minutes, stirring often, until golden and crisp. Set aside and wipe the pan out.
2. Boil the pasta in plenty of salted water according to pack instructions.
3. As it cooks, add 1½ tbsp oil to the frying pan and return to the heat. Fry ½ the courgettes for 3-4 minutes each side until dark golden and softened, then drain on kitchen paper. Repeat with the remaining ½ tbsp oil and courgettes.
4. Allow the frying pan to cool, then add the garlic and chilli flakes (if using) and gently cook for a couple of minutes until fragrant. Drain the pasta and toss into the garlic pan with the courgettes, mozzarella and lemon juice, then season to taste. Drizzle with more olive oil, if liked, then serve scattered with the breadcrumbs and basil leaves.