* 3-4 tablespoons of extra virgin olive oil

* Roughly 950g baby zucchini, sliced into thin coins

* A large handful of fresh basil

* 100g of Pecorino Romano (or Parmesan), grated

* 1 cup of pasta water

* Sea salt and pepper

* Spaghetti

Heat olive oil in a large deep frying pan. When ready, add the zucchini slices in batches, sprinkling with sea salt as you go. The zucchini should be quite soft (it’s okay if some slices turn quite golden brown – it adds extra flavour). Add the cooked zucchini slices to a medium bowl lined with paper towels (to absorb the olive oil) and set aside.

Add about a third of the zucchini slices to a blender and mix. Place in a smaller bowl.

Put a large pot of water on the boil and mix in two tablespoons of salt when the water is boiling, followed by the spaghetti.

Scoop out about a cup of salty pasta water just before the spaghetti is al dente and set aside.

Place the frying pan on low heat and add the blended zucchini. Mix in the spaghetti once drained. Keep mixing while you add in the zucchini slices (leaving some to top the pasta at the end). Slowly pour in the pasta water, alternating with the grated cheese and torn basil leaves. The consistency should be light and creamy, if too dry add some more pasta water.

Season to taste and serve immediately. Topping with the leftover zucchini slices and an extra sprinkle of Pecorino and basil leaves.