Courgette pasta with crispy capers
Simple Too, p. 156
Aka four shades of green. Five, even, once the courgettes have been taken in their different directions: part fried and then two-parts slowly braised in oil, which makes them become wonderfully rich. So rich – creamy, almost – that there is no need for any cheese. This works as well at room temperature as it does fresh from the pan.
Ingredients
- 100ml olive oil
- 4 courgettes, very thinly sliced on a mandoline (850g)
- 30g capers, drained and patted dry
- 4 tsp red wine vinegar
- 6 garlic cloves, crushed
- 280g tubetti (or any short-cut) pasta
- 850ml boiling water
- 10g basil leaves, roughly chopped
- 30g salted and roasted pistachio kernels, roughly chopped
- Fine sea salt
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