Ingredients

Method

• 4 cobs sweetcorn
• 350 g marrows
• 5 T olive oil, plus extra for drizzling
• 2 cloves garlic, crushed
• Basil leaves a handful, torn
• Sea salt and freshly ground black pepper
• 300 g penne rigate, cooked until al dente
• 1 ball fior di latte mozzarella, shredded

Method

Ingredients

Slice the corn from the cobs and shred the marrows using a vegetable shredder. Stir fry the vegetables in 3 T olive oil for about 4 minutes. Stir in the garlic, basil and seasoning, to taste.

Toss the hot, drained pasta with 1–2 T olive oil. Mix with the vegetables.

Top with shredded mozzarella and drizzle with olive oil. Serve immediately.

Cook’s note: Add some shredded ham and grated Parmesan, if you like.

Search our glossary for clarity on these recipe terms:

Al dente

Penne rigate

Fior di latte