500g spaghetti

4-6 small/medium courgettes sliced into 1-1.5cm rounds

4-6 cloves garlic sliced very thin

Olive oil

Pinch of saffron

Salt and pepper

Method

Heat generous quantity of olive oil in frying pan. Add courgettes and garlic and fry until courgettes are golden on each side. Now add a little water (4-6 tablespoons), some saffron and generous pinch of salt and continue to cook until courgettes are soft and delicious and a delicious oily/saffronny/garlicky liquid is in the bottom of the pan. Add more water if it seems a bit dry.

Put to one side.

Cook the spaghetti in a generous pan of salted boiling water and when cooked, drain (doesn’t matter if a little water is clinging to it) and add to the pan with the courgettes, warm through and serve with a salad. You can offer Parmesan, but I personally think it competes too hard with the subtle taste of the saffron and garlic.