Ingredients:

  • 340 g Capellini (Angel Hair) pasta
  • 4 litres water for boiling
  • 3 Tbsp fine sea salt (for salting the water)
  • 80 ml Extra Virgin Olive Oil
  • 4 large cloves garlic, thinly sliced
  • ½ tsp red pepper flakes (chilli flakes)
  • 1 medium shallot, finely minced
  • 2 medium courgettes (zucchini), trimmed and sliced into half-moons (about 350 g total)
  • 300 g cherry tomatoes, halved
  • ½ cup reserved pasta water
  • Zest of 1 large lemon
  • 3 Tbsp fresh lemon juice
  • ½ cup fresh basil leaves, torn or roughly chopped
  • ½ tsp freshly ground black pepper
  • Flaky sea salt (for final seasoning)
  • 50 g grated Parmigiano Reggiano, plus more for serving

Instructions:

  1. Mise en Place: Slice all garlic, mince the shallot, halve the tomatoes, and slice the courgettes. Grate the Parmesan and zest the lemon.
  2. Boil Water: Bring the 4 litres of water to a rolling boil in the stockpot. Add the 3 Tbsp of sea salt. (The water should taste like the sea!)
  3. Start the Sauce: While the water heats, begin the sauce in the large skillet over medium-low heat. Add the olive oil, sliced garlic, and chilli flakes. Cook gently for 3–4 minutes until the garlic is fragrant and lightly golden—do not let it burn.
  4. Add Courgette: Increase the heat to medium. Add the minced shallot and the courgette slices. Sauté for 5–7 minutes, stirring occasionally, until the courgette is tender-crisp (al dente) and lightly browned on the edges.
  5. Burst the Tomatoes: Add the halved cherry tomatoes to the pan. Cook for 3–4 minutes, stirring gently, until they soften and begin to burst, releasing their sweet juices into the oil. Season the vegetables with a pinch of flaky salt and black pepper.
  6. Cook Pasta: Once the sauce base is nearly ready, add the Capellini to the boiling salted water. Cook according to package directions, typically 2–4 minutes. Angel Hair cooks incredibly fast, so watch it closely.
  7. Reserve Water: Just before draining, scoop out ½ cup of the starchy pasta water and set it aside.
  8. Drain and Transfer: Drain the pasta immediately and transfer it directly to the skillet with the vegetables and sauce.
  9. Emulsify the Sauce: Add the reserved pasta water, lemon zest, and lemon juice to the skillet. Toss vigorously for 1–2 minutes. The starch from the pasta water will combine with the oil and tomato juices to create a light, creamy, emulsified sauce that perfectly coats the noodles.
  10. Finish and Serve: Remove from heat. Stir in the chopped basil and the grated Parmesan cheese. Taste and adjust seasoning with additional salt or pepper if necessary. Serve immediately, topped with extra Parmesan.