Recipe by Tom Jackson + photography by Alice Bennett
Serves 2-3
Cinnamon is one of my favourite spices and this textural combination - the silky courgettes, melting lemon and garlic, chewy pasta and crispy chillies - is pretty special. If you can’t find whole dried chilli peppers, simply increase the quantity of chilli flakes - it will still be outrageously good.
Ingredients
Crispy chillies:
2 or 3 large mild dried chillies or sweet peppers
6 tbsp olive oil
2 tbsp pine nuts
1 strip lemon rind
A sprig each of of basil and mint
1 tsp pul biber (optional)
400g baby courgettes
Pasta and courgettes:
400g baby courgettes
5 tbsp olive oil
3 fat strips lemon rind, white pith removed, thinly sliced
1 head spring garlic, or 4 fat garlic cloves, thinly sliced
Generous pinch freshly ground black pepper
1/3 tsp ground cinnamon, preferably freshly grated from the stick
225 Casarecce
40g parmesan, grated
A small handful each of basil and mint leaves, torn
A squeeze of lemon juice
Salt
Method
Top and tail the courgettes and cut at an angle into long pound coins. Into a cold, high-sided sauté pan, place the olive oil, lemon rind, sliced garlic and black pepper.
Place over a medium-low heat. When the garlic is sticky and is just starting to brown, add the sliced courgettes and a generous pinch of salt. Cook, partially covered with a lid, stirring occasionally, for 20 mins.
When the courgettes begin to stick to the bottom of the pan, grate in the cinnamon.
Cook the pasta in salty boiling water until al dente, then transfer directly into the sauce along with a splash of pasta water. Toss well, then remove from the heat and gradually add the cheese.
Add the herbs and lemon juice, to taste. Divide between plates then spoon over the crispy chillies and pine nuts.
Start with the crispy chillies. Snip off the stems from the dried peppers and shake out all of the seeds. Heat the olive oil in a small pan over a low heat and submerge the deseeded peppers (they should faintly sizzle).
Turn through the oil and toast for 30-60 seconds, watching they don’t burn, then lift out to drain on kitchen towel - they will harden and become crisp as they cool.
Into a heat-proof bowl, place the strip of lemon rind, sprigs of herbs and pul biber (if using).
Fry the pine nuts in the residual oil then tip the contents of the pan over the lemon and herbs. Once cool, crumble in the crispy fried peppers and set aside.
Turn through the oil and toast for 30-60 seconds, watching they don’t burn, then lift out to drain on kitchen towel - they will harden and become crisp as they cool.
Into a heat-proof bowl, place the strip of lemon rind, sprigs of herbs and pul biber (if using).
Fry the pine nuts in the residual oil then tip the contents of the pan over the lemon and herbs. Once cool, crumble in the crispy fried peppers and set aside.
Top and tail the courgettes and cut at an angle into long pound coins. Into a cold, high-sided sauté pan, place the olive oil, lemon rind, sliced garlic and black pepper.
Place over a medium-low heat. When the garlic is sticky and is just starting to brown, add the sliced courgettes and a generous pinch of salt. Cook, partially covered with a lid, stirring occasionally, for 20 mins.
When the courgettes begin to stick to the bottom of the pan, grate in the cinnamon.
Cook the pasta in salty boiling water until al dente, then transfer directly into the sauce along with a splash of pasta water. Toss well, then remove from the heat and gradually add the cheese.
Add the herbs and lemon juice, to taste. Divide between plates then spoon over the crispy chillies and pine nuts.
