Spaghetti aglio e olio with courgette

Steps

1. Place the courgette in a colander set over the sink. Add 2 teaspoons of salt and toss until evenly coated. Set aside to drain.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until 2 minutes shy of al dente
3. Meanwhile thinly slice the garlic. Stem and seed the chiles, then tear them into bite-size pieces. Finely chop half of the parsley.
4. When the pasta is done cooking, turn off the heat. Drain, reserving 1 cup of the pasta cooking water then return the pasta to the pot.
5. Transfer the courgette to a medium bowl, then pat very dry with a clean towel.
6. To an empty pot add the oil, garlic, chiles and the whole parsley and place over medium heat. Season with salt and cook, stirring constantly, until the garlic is fragrant and just starts to brown.
7. Add the courgette and cook, stirring occasionally, until bright green. Add the reserved pasta water and stir, scraping up any browned bits.
8. Add the spaghetti and stir until combined. Add the chopped parsley and cheese. Taste for salt, and add more if needed.