Courgettes, Olive and Sage Rigatoni

This is the sort of pasta recipe I LOVE.


Hardly any ingredients; prepped, cooked and ready in the time it takes you to boil the water and cook the pasta. This is the ultimate recipe for lazy days!


Over the years this has become a staple for any parties I host. It can be ramped up to accommodate big groups easily and is so easy to make you can focus on preparing everything else. 

Delicious hot or cold, is there anything this pasta can't do?


Serves 4 


350-400g of dried Rigatoni (or pasta of your choice)

2 Courgettes

180g Taggiasche Olives

Juice of half a lemon (whole if not very strong)

Handful of chopped sage

  • Put your pasta water on to boil.

  • Chop your courgettes into 2-3 mm discs and fry on a low heat with some olive oil. 

  • Blend your olives, a pinch of salt and the juice of half a lemon in a food processor. Taste and if you think it needs more lemon add some of the other half.

  • Once your pasta water is at a rolling boil add your pasta.

  • Stir and flip your courgettes regularly. 

  • When they are soft and translucent and there are 5 minutes remaining on your pasta cooking time add the sage to the courgettes and mix.

  • Once you have drained your pasta add the olive and lemon sauce along with the courgettes and mix well.