Zucchini have made their summer appearance, so during the usual time poor stage of the festive season here’s a flavoursome pasta dish that’s quick, simple and soul satisfying. Pangrattato, known as poor man’s Parmesan, is crunchy toasted breadcrumbs. The golden crispy crumbs are a wonderful way to use up stale bread and add textural contrast to the meal. If there’s no stale bread in the kitchen, of course sprinkle the dish liberally with freshly grated parmesan instead.

400g zucchini (about 4 medium size)

sea salt, for seasoning

2 thick slices stale bread, torn into chunks

½ cup extra virgin olive oil

400g tagliatelle or linguine

2 tablespoons, finely grated parmesan, plus extra for serving (optional)

½ red chilli, finely chopped

2 garlic cloves finely chopped

2 tablespoons chopped flat-leaf parsley leaves

½ cup basil leaves

finely grated parmesan, to serve

1 lemon, finely grated zest

Coarsely shred the zucchini on a box grater. Place in a sieve sitting over a bowl, sprinkle over some salt (about ½ teaspoon). Allow to sit for 10-15 minutes. Squeeze the zucchini to remove as much liquid as possible – there’ll be about ½ to ¾ cup of liquid to discard.

Blitz the bread in a food processor until coarse breadcrumbs are formed. Set aside.

Meanwhile, bring a large pot of salted water to the boil over a high heat. Add the pasta and cook until just tender, al dente, check timing according to packet instructions.

While the pasta is cooking, Heat 2 tablespoon of olive oil in a large frying pan over a medium heat. Add the breadcrumbs and cook for about 5 minutes, stirring occasionally, or until golden brown and crisp. If using, stir through the parmesan for 30 seconds. Transfer to a bowl and set aside.

At this stage the pasta should be nearly ready. Return the frying pan to a medium-high heat. Add the remaining oil. Add the chilli and garlic, stirring occasionally for a minute until aromatic. Drain the pasta reserving 1 cup (250ml) of the cooking water. Add the pasta, ½ cup cooking liquid and zucchini into the frying pan, tossing to combine. Then add a generous grinding of pepper, the parsley, basil leaves and lemon zest and remaining cooking liquid if needed to loosen the ingredients, then gently toss to combine.

Divide between bowls and serve immediately with bread crumbs scattered over the top. Pass around extra parmesan if desired.

 Recipe by Fiona Hammond, Dec 2023