Cut the courgette into rings. Not to thin and not too thick. Shallow fry them in some olive oil. When done remove them and put on kitchen paper. In the remaining olive oil, shallow fry the red onions with 1-2 fillets of salted anchovies (optional) until they melt, when the onions get softer add the garlic and a bit of water. Cook like that on low heat for some 5 minutes. Cook the spaghetti in a separate pot. When the water you added to the onions mostly evaporates add the cherry tomatoes cut in half, add the chopped up parsley, cook together for additional 5 minutes, add the al dente pasta and the courgette. Add a tiny bit of butter and toss everything together, add a bit of pasta water if needed and add the courgette. Fold in some grated grana padano cheese and serve hot!
by One-Loss-6497