Courgette and caper pasta
This dish makes for a quick summer on busy weekday evenings. The amount of sauce in relation to the pasta is a matter of taste, so see these amount as guidelines only. For a creamier finish, add ricotta or cream cheese tot the tomato mixture.
(serves 4)
500g zucchini, sliced
1T salt
300g cherry tomatoes, halved
1 chilli, seeds removed & chopped
3 garlic cloves, crushed
3T capers, rinsed
2T white wine vinegar
250g spaghetti, cooked according to packet instructions
1-2T chopped fresh oregano
Parmesan, to serve
Place zucchini in a colander and sprinkle with the salt. Leave 15 minutes, then pat dry. Combine the tomato, chilli, garlic, capers, vinegar and 4T olive oil. Leave 15 minutes.
Heat extra olive oil and fry the zucchini slowly until golden. Season, stir in the tomato mixture and mix into the warm pasta. Sprinkle with oregano and Parmesan. Serve immediately.
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