Bucatini with Zucchini, Olives and Lemon

Method

1. Heat 2 tablespoons of extra virgin olive oil in a large fry pan over medium heat. Add in your garlic cloves and bash with the back of a knife (skin included) and cook until fragrant.
2. Add in zucchini and a pinch of salt. Pan fry for 5-6 minutes or until golden. Once the zucchini is cooked, remove from the heat, discard the garlic and set aside.
3. In a pot of boiling salted water, add pasta and cook as per packet instructions.
4. Once pasta is cooked, return frypan with zucchini to medium heat. Using tongs, transfer the pasta straight to the fry pan, dragging a little of the pasta water with it, then toss well to combine with the oil and zucchini. Add a further ladle of the cooking pasta water.
5. Remove the pan from the heat and add the pecorino. Stir vigorously to allow the residual heat from the pan to melt the cheese and create a sauce.
6. Add the chopped olives and stir through.
7. Serve with a grinding of fresh black pepper, lemon zest and drizzle with the remaining extra virgin olive oil. Garnish with basil leaves and enjoy with family and friends!