Tagliatelle with tomatoes, courgettes and capers recipe

This simple sauce sings with sweet flavour from Datterini tomatoes – and it cooks up quickly, too

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Step 1

Prep time 10 minutes

Step 2

Cook time 15 minutes

Step 3

Serves

Step 4

Slice the courgettes into 1cm rounds, stack 3 slices on top of each other, then cut into 4 so you end up with 5mm matchsticks, repeating until you have cut all the courgettes.

Step 5

Add the olive oil to a hot, large non-stick frying pan, then add the garlic, chilli, courgettes and a good pinch of salt. Cook for 10 minutes over a medium heat, then add the quartered tomatoes and the capers. Stir for a moment to heat through, then take the pan off the heat and keep to one side.

Step 6

Add the tagliatelle to a large pan of boiling salted water and cook for 2 minutes. Remove from the water using a pair of tongs and transfer to the pan with the courgettes and tomatoes.

Step 7

Place the pan back over a medium heat and add 2 ladlefuls of the pasta cooking water and the parsley. Stir with a wooden spoon and reduce the liquid so the pasta and the sauce cook together, and the sauce becomes emulsified. Add black pepper and check if it needs more salt. Serve immediately in warm pasta bowls.