Courgette pasta with crispy capers

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large sauté pan on a medium-high heat. Add a third of the sliced courgettes and fry for about 7 minutes, until golden brown. Add the capers, cover immediately with a lid and fry for 1 minute, or until the sound of the oil spitting has reduced. Using a slotted spoon – to keep the oil in the pan – transfer the courgettes and capers to a bowl and mix in the vinegar and ⅛ teaspoon of salt.

Step 2

Add the remaining courgettes to the pan, along with 1/2 teaspoon of salt. Cook on a high heat for 5 minutes, until lightly browned, stirring often, then mix in the garlic and pasta. Cook for 1 minute, then add the boiling water and 1/2 teaspoon of salt, and return it to the boil. Reduce the heat to medium and cook for about 10-12 minutes, stirring often, until the water has reduced and the pasta is al dente.

Step 3

Remove from the heat and stir through the basil. Scatter over the courgettes, capers and pistachios, and serve.

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