Ingredients
- 400 g short pasta (penne or fusilli)
- 1 jar (650 g) MIRASA Courgette Ikra
- 1 small courgette (about 200 g)
- 2 cloves garlic, sliced
- 3 tbsp olive oil
- 150 g bryndza or feta
- Finely grated zest of ½ lemon
- 2 tbsp toasted sunflower seeds or pine nuts
- A handful of basil or dill
- Salt, black pepper and a pinch of chilli flakes
Products in this recipe
Method
- 1
Bring a large pot of water to the boil with 10 g of salt per litre. Cook the pasta 1 minute short of the packet time and scoop out 200 ml of the cooking water before draining.
- 2
Meanwhile, dice the courgette into 1 cm cubes. Heat 2 tbsp of oil in a wide pan over a high heat and fry the courgette for 4 minutes until golden at the edges. Add the garlic and chilli for 30 seconds.
- 3
Add the ikra and 100 ml of the pasta water and warm through for 3 minutes, stirring.
- 4
Tip the drained pasta into the pan and toss, adding more pasta water a splash at a time until the sauce coats every piece. Stir in the lemon zest and pepper.
- 5
Serve with crumbled bryndza, the seeds, herbs and the last spoon of olive oil.
Tip: The ikra contains wheat flour, note it for guests who avoid gluten.
26 September 2026 · European