Saturday, 27 March 2010

I heart Italia: The Courgette Pasta

by Charlotte x

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.

Back to the recipe. Not much to say really, besides the fact that it is a visual feast of freshness.

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… 


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