Bright, buttery, briny and gloriously cheesy. Pasta night just got an upgrade. This bucatini brings together jammy zucchini, punchy olives and plenty of fresh herbs. Finished with our Buffalo Mozzarella torn apart for the ultimate creamy, milky mouthful.

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PREP 10 mins COOK 20 mins SERVES 4
400g buccatini
3 tbsp extra virgin olive oil, plus extra to drizzle
1 golden shallot, finely diced
2 garlic cloves, minced
1 cup mixed marinated olives, sliced
2 medium zucchini, thinly sliced
½ lemon, juiced and rind
50g baby rocket
20g parmesan, finely grated 
200g Vannella Buffalo Mozzarella, drained and torn
3 tbs finely chopped parsley
1 cup baby basil leaves 

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Lemon crumbs 
1 tbsp extra virgin olive oil
¾ cup panko breadcrumbs
1 tsp finely grated lemon rind
2 tbs finely chopped parsley 

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Cook pasta in a large saucepan of salted boiling water until al dente. Reserve 2/3 cup pasta water, then drain.

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To make the lemon crumbs, heat 1 tbs of oil in a frying pan over medium to high heat.  Add panko crumbs and cook, stirring continuously, for 3-5 minutes or until golden brown.  Transfer to a bowl and stir in parsley and lemon rind. 

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Wipe the pan clean and heat remaining olive oil in the pan.  Add shallot, garlic and olives and cook for 3-5 minutes or until softened.  Add zucchini and continue to sauce for 8-10 minutes or until jammy.  Add pasta, ½ cup of the reserved cooking water, rocket, parmesan and lemon juice.  Toss until glossy, adding  a little more water if needed. Season to taste.

Serve pasta topped with Vannella Buffalo Mozzarella, basil and lemon lemon crumbs. Season with black pepper and a drizzle of olive oil.

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