Whole Wheat Spaghetti With Zucchini and Capers |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I'm not a big fan of zucchini apart from zucchini bread, but it tastes really good in this recipe. From River Cafe Cook Book Easy by Rose Gray and Ruth Rogers. Please note: Standing times are included in the cooking time. Ingredients:
1 lb zucchini, cut into matchsticks |
1 tablespoon kosher salt |
3/4 lb tomato |
3 tablespoons capers, rinsed |
2 garlic cloves, minced |
1 pinch dried red pepper flakes |
2 teaspoons dried oregano |
2 tablespoons white wine vinegar |
5 tablespoons extra virgin olive oil |
1/2 lb whole wheat spaghetti |
ground black pepper |
Directions:
1. In a large mesh colander, toss the zucchini with the salt.
2. Let sit 15 minutes.
3. Pick up handfuls and gently squeeze out the moisture.
4. Pat dry and return to the colander.
5. Cut the tomatoes in half at the equator.
6. Squeeze the seeds and juice into a medium sieve over a medium bowl.
7. Chop the tomatoes coarsely and add to the bowl with the juice.
8. Press the pulp in the sieve to extract the juice and discard the solids.
9. Add the capers, garlic, red pepper flakes and dried oregano to the bowl.
10. Stir in the vinegar, then 3 tablespoons of the oil.
11. Marinate 15 to 20 minutes.
12. Meanwhile, bring a large pot of water to a boil on high heat.
13. Cook the spaghetti until tender but firm, about 10 minutes.
14. Drain.
15. Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet on medium-high.
16. Add the zucchini and cook, stirring frequently, until lightly browned, about 3 to 5 minutes.
17. Stir in the tomato mixture.
18. Scrape the bottom of the pan and remove from the heat.
19. When the spaghetti is cooked, add it to the skillet.
20. Sprinkle in the pepper.
21. Toss to coat with the zucchini mixture.
22. Adjust the salt and scatter oregano leaves over the top for a garnish.
23. Serve with parmesan cheese.
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