In our house this dish is known simply as ‘the courgette pasta’. A simple dish, of delicate flavours that we all love and devour on a regular basis.I have this thing where I love vinegar, almost anything with a vinegar kick gets me excited, for example; Pickled Onion Monster Munch, Cornichons, Picked Onions, Salt & Vinegar Discos, Picked Cabbage… the list goes on. Anyway, this dish gets the kick that I know and desire from the cider vinegar and the capers. I’d like to take a moment to talk about the caper, an edible, Mediterranean bud from the spiny caper bush, something that right now – we cannot get enough of. It’s great in pasta dishes, salads and always makes me think of Italia.
And, when fed to friends it always gets some praise, a big smile and maybe a little wince – a good wince – a vinegar wince. Happy wincing.
For a serving of 4 I suggest using the following Ingredients:
3 courgettes, sliced into thick rounds and then cut each round into 3 batons
250g tomatoes, cherry or whatever your favourites are
1 garlic clove, crushed
1 tsp chilli flakes
2-3 tbsp capers, depending on how much you love them
2 tbsp cider vinegar
3 tbsp olive oil
1 tsp dried oregano
350g pasta, I like linguine or wholewheat tortiglioni
1.Cut up the courgettes and place in a sieve/colander. Salt and leave for 15 minutes.
2.Meanwhile, cut the tomatoes and squeeze them, putting juice and tomatoes into a mixing bowl. Add the garlic, chilli flakes, capers, vinegar and oil to the bowl and leave to marinate.
3.Put the pasta onto cook.
4.Heat some oil in a large frying pan and throw in the courgette batons and the dried oregano. Cook for 6-8 minutes over a low/medium heat.
5.Throw in the tomato mix and cook for a couple of minutes while you drain the pasta.Serving suggestion: in wide rimmed, rustic bowls with salad and friends on the side. Chilled prosecco should accompany the piatto del giorno…