Zia Carolina's Pasta: Aunt Carolina's Pasta

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Salt
  • 2 tablespoons/28 g chopped capers, plus extra whole capers for topping
  • Small bunch fresh mint leaves, finely chopped
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Directions

Cook the pasta in a pot of boiling salted water. Stir immediately to prevent the strands from sticking together.

In a large saucepan, heat up the olive oil and fry the zucchini until golden brown . Place the fried zucchini on an absorbent paper towel to drain the excess oil. Add the salt to the zucchini while they are still hot and set aside the saucepan with the zucchini-flavored oil for later.

Drain the pasta just before it is 'al dente' and add it to the saucepan with the zucchini-flavored oil. Add the fried zucchini, chopped capers and 3/4 of the chopped mint. Mix well so that the flavors are evenly distributed. Add more salt, if necessary. Transfer the spaghetti mixture to a large serving bowl, top with a few whole capers and sprinkle with the remaining mint. Serve immediately.

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  • on October 22, 2011

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    This was a lovely light supper that I prepared exactly according to the recipe. When I try it again, I may add a garlic clove - but just one! More than one clove would, I think, defeat the point of this simple but delicious dish. I used more oil to fry the zucchini than I needed for the dish, but the left over oil smelled so lovely that I saved it and have used it in several other dishes. A fabulous way to use up part of a bumper crop of summer squash.

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