Mafaldine with Harissa, Tomato & Mixed Courgettes/Zucchini

A summery tangle of heat, silk and squash, with one foot in Sicily and the other wherever the flavour takes you. This isn’t a dish that cares much for borders. You start with good tomatoes, the kind that cook down into something deep and generous. Stir in a spoonful of harissa for warmth and fire. Add courgettes/zucchini of every shade, sautéed just enough to soften but not lose their nerve. What comes out isn’t strictly Italian or Tunisian or anything else. It just makes sense.

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