As this recipe illustrates, the Italians really understand how to cook simply but ensure the result is as delicious as possible. Courgettes gently cooked in butter take on a sweetness and creamy texture that just works when combined with the savoury quality of Parmesan – and they are plentiful in summer. A reminder that it doesn't take a lot of ingredients, or a lot of time, to eat well.

Courgettes With Fusilli

What You Need
500g courgettes
2 garlic cloves, thinly sliced
40g butter
Sea salt flakes and freshly ground black pepper
200g fusilli pasta
30g Parmesan, finely grated

Method
Top and tail the courgettes and cut into 1cm slices. Heat the butter in a large frying pan (about 28cm diameter – so the courgettes can cook in a single layer) over medium to medium-low heat. Cook the garlic until softened but without colour. Then add the courgettes and cook, stirring, until softened but still bright green. Season well. Cook the pasta according to packet instructions or until al dente. Drain and reserve some of the cooking water. Return the pasta to the pot, add the courgettes and toss well, adding some of the cooking water to loosen if necessary. Serve immediately, sprinkled with Parmesan and plenty of freshly ground black pepper