This is where to start when you have a pretty bare fridge and only 30 minutes to get a quick, summer dinner on the table. It’s simple and comforting; best served in the summer when the zucchinis are tender and almost sweet. This is a take on a cacio e pepe, with added garlic and anchovy for interest. I am willing to bet you have most of the ingredients for this recipe in your pantry or fridge at all times. Keep it in your arsenal all summer long.

Don’t have zucchini? Fresh corn sautéed in a little butter with lots of fresh basil would be divine. A few cherry tomatoes flash fried in oil using the same technique below? Brilliant. Picky eaters? Swap the zucchini coins for seared off chicken sausage and dial back the pepper.