“Courgetti” Pasta

I have a wedding coming up and the race is on yet again to shift some lumps and bumps in time for a glamorous winter ceremony. This flavourful dinner of courgette strips tossed in olive oil, anchovy, olives, capers and baby plum tomatoes is a great way to impart some flavour without the calories. I like to cook my courgetti on the al dente side to leave a little bite. Lets be clear, I think this recipe works a whole lot better with my favourite pasta-of-pasta’s Orecchiette but we’ll forget that minor details for now shall we…