Instructions

1. Place the spaghetti in a pan of boiling water and cook according to the package instructions.
2. Make noodles with the courgette using either a spiralizer, a julienne peeler or a regular vegetable peeler.
3. Prepare the rest of the ingredients by slicing the garlic and chilli and chopping the anchovies and parsley.
4. Melt the olive oil and Bertolli with Butter in a large pan over a medium heat. Add the anchovies and cook for a couple of minutes. Add the garlic and chilli and cook for another minute.
5. In the last couple of minutes of cooking the spaghetti, add the courgette noodles. Then using a tongs, transfer the spaghetti and courgette straight into the pan with the butter sauce.
6. Mix well, adding a splash of the pasta water if necessary.
7. Remove from the heat and mix in the parsley. Sprinkle on the grated pecorino cheese and add a final knob of Bertolli with Butter on the top.
8. Serve immediately.