Spaghetti with courgettes, pecorino and mint

1. Wash and slice the courgettes into 2-3mm thick rounds.
2. Peel the garlic. For a milder flavour, crush it with the back of a knife so it splits, but remains whole. For a stronger flavour, slice.
3. Bring a large pan of water to the boil in preparation for the spaghetti.
4. Fry the garlic gently in the olive oil over a medium heat until fragrant, then use a slotted spoon to scoop it out – it will burn otherwise and turn bitter.
5. Working in batches, fry the courgette discs on both sides until they have become lightly blistered and golden.
6. Use a slotted spoon to lift them on to kitchen towel to blot. Sprinkle lightly with salt and keep the remaining oil in the pan.
7. Once the water is boiling, add salt, then the spaghetti and cook until al dente.
8. Either drain the spaghetti – keeping some cooking water – or use tongs to lift it directly into the frying pan and toss in the leftover courgette oil.
9. Tip the glistening spaghetti into a warm dish or bowl, add half the cheese, a grind of black pepper and most of the ripped mint and toss.
10. Arrange the courgettes on top and finish with the rest of the cheese and mint.

Tips

• The quantities are just a guide: use more or less garlic, oil, cheese and mint to taste.