Rigatoni with Courgettes, Olives and Sage
Updated: Jun 16, 2020
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.
Recommended Pasta: Rigatoni, Paccheri, Penne, Fusilli
For 4 People
350-400g of dried pasta (depending on how much you eat!)
180g Taggiasche Olives
Juice of half a lemon (or 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.
Add your olives, a pinch of salt and the juice of half a lemon to a food processor and blend. If you think it needs more lemon add some of the other half.
Stir and flip your courgettes regularly. When they are soft and translucent and there is 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.