200g dried pasta (spaghetti or linguine work well)
2 medium courgettes, thinly sliced on a mandolin
2 garlic cloves, finely sliced
½–1 tsp dried chilli flakes (to taste)
200g cherry tomatoes
4 tbsp olive oil
Freshly ground black pepper, to taste
Sea salt
100–120g Haverstock White
A little pasta cooking water, as needed
Method
Bring a large pan of well-salted water to the boil and cook the pasta until al dente. Reserve a mug of the cooking water before draining.
While the pasta cooks, add the olive oil, sliced garlic and chilli flakes into a cold pan and heat gently over a low-medium heat. Cook slowly until the garlic is soft and fragrant, but not coloured.
Add the courgette slices to the pan along with a good pinch of salt. Cook for 3–4 minutes, stirring gently, until just tender and glossy.
Add the cherry tomatoes and cook for a further 2–3 minutes until they begin to soften and release their juices.
Add the drained pasta to the pan along with a splash of reserved pasta water. Toss gently to coat, loosening with more water if needed to create a silky sauce. Season with black pepper.
Remove from the heat and divide between bowls. Finish with generous spoonfuls of Haverstock White, allowing it to soften and melt slightly into the pasta.
