This is one of my all-time favorite pasta recipe. The original recipe, from Michele Cranston in Marie Claire’s cook-book “Fresh”, foresees spaghetti but I prefer it with penne. It really is fresh, “mid-summery” and I love the mix of parsley & capers.
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, crushed
- 6 zucchini (courgettes), grated
- 500gr. penne rigate
- 1/2 cup (15gr) roughly chopped flat-leaf parsley
- 2 tablespoons capers (big or small)
- 110gr Parmesan cheese
Bring a large saucepan of salted water to the boil for the pasta. Heat a deep frying pan over a medium heat and add the olive oil and garlic. Move the garlic around the pan with a spatula until it is lightly golden and then add the grated zucchini.
Slowly braise the grated zucchini, stirring it as it cooks, for about 15 minutes or until it begins to dry out and catch on the bottom of the pan.
Cook the pasta until al dente then drain and return it to the saucepan. Add the parsley, capers, most of the Parmesan and the zucchini. Toss everything together and divide the pasta between four pasta bowls. Sprinkle with the remaining Parmesan