Prep 15 mins
Cook 45 mins
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.
- 1 lb zucchini, cut into matchsticks
- 1 tablespoon kosher salt
- 3⁄4 lb tomatoes
- 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
- In a large mesh colander, toss the zucchini with the salt.
- Let sit 15 minutes.
- Pick up handfuls and gently squeeze out the moisture.
- Pat dry and return to the colander.
- Cut the tomatoes in half at the equator.
- Squeeze the seeds and juice into a medium sieve over a medium bowl.
- Chop the tomatoes coarsely and add to the bowl with the juice.
- Press the pulp in the sieve to extract the juice and discard the solids.
- Add the capers, garlic, red pepper flakes and dried oregano to the bowl.
- Stir in the vinegar, then 3 tablespoons of the oil.
- Marinate 15 to 20 minutes.
- Meanwhile, bring a large pot of water to a boil on high heat.
- Cook the spaghetti until tender but firm, about 10 minutes.
- Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet on medium-high.
- Add the zucchini and cook, stirring frequently, until lightly browned, about 3 to 5 minutes.
- Stir in the tomato mixture.
- Scrape the bottom of the pan and remove from the heat.
- When the spaghetti is cooked, add it to the skillet.
- Sprinkle in the pepper.
- Toss to coat with the zucchini mixture.
- Adjust the salt and scatter oregano leaves over the top for a garnish.
- Serve with parmesan cheese.