Positano Pasta

Once the water is rapidly boiling add the pasta. Cook the pasta for 9 mins or until ‘al dente’. Tip: ‘Al dente’ simply means the pasta is cooked through but has a hint of firmness left in the middle.

Roughly chop the olives. Heat 1 tbsp of olive oil in a non-stick frying pan on medium-high heat. Once hot add the olives and cook for 2 mins. Remove and keep to the side but do not wash the pan.

Using the same pan on medium heat add 1 tbsp of olive oil. Once hot, add the courgette and cook them whilst you move to step 5. Season with ¼ tsp of salt and a few good grinds of black pepper.

Peel the garlic cloves and place them under the flat side of your knife on the work surface. Give the flat of your knife a little whack with the heel of your hand to lightly crush the garlic. Add the cloves to the courgettes and continue to cook for another few mins. Tip: The courgettes need to be cooked for around 4-5 mins in total to keep their crunch.

Add the olives back into the pan. Add 4 tbsp of the pasta water to the pan and bring it up to a rapid bubble before turning off the heat.

Drain the pasta and add it to the pan. Tear up the mozzarella into teaspoon sized pieces and. toss it into the pasta. Tear up 3 tbsp of the basil leaves and add this at the last second, together with the hard Italian cheese.