Serves two
Preparation 10 minutes
Cooking time 20 minutes
Ingredients
Two large waxy potatoes sliced fairly thin
Four small or two large courgettes sliced
Two garlic cloves peeled and bashed with blade of knife
Olive oil
Linguine for two people (200g)
Salt
Pepper
Method
Put a large pan of water on to boil.
Warm a dry pan and add potato and courgette.
Heat for a minute or two before adding a generous glug of olive oil.
Add salt to pasta water
Cook potato & courgette for about 5 minutes and add enough water to loosen vegatables
Add water as required to moisten the sauce.
Cook for about ten minutes more until potatos begin to break up. Take a masher and break up half of the potatoes.
Add more water if required and the two cloves of garlic. Allow to simmer gently. Check seasoning.
Add pasta to boiling salted water and stir.
When pasta is cooked add to sauce. Gently mix sauce and pasta and serve. Add parmesan cheese to taste.
For a variation add 100g of raw prawns or king prawns when you add the garlic.
If using fish it’s not normally acceptable to add Parmesan but if you like it do it!
