Equipment
Ingredients
Frying and Marinating
- 160 ml olive oil
- 400 g zucchini, sliced into 3mm rounds
- 20 ml red wine vinegar
- 45 g capers, drained and patted dry
- 30 g basil, fresh leaves
- 60 g pistachios, shelled
Pasta and Sauce
- 400 g zucchini, quartered and cut into 4cm pieces
- 30 g garlic, roughly chopped
- 285 g pasta
- 5 g salt
- 600 ml water, hot
Nutrition (per serving)
Method
Heat the olive oil in a small saucepan over medium-high heat until it reaches approximately 175°C (350°F). Fry the zucchini rounds in three batches for 5-7 minutes each until golden brown.
Remove the zucchini with a slotted spoon and drain on paper towels. Transfer to a bowl, season with salt, and toss with the red wine vinegar to marinate.
In the same oil, fry the capers for 2-3 minutes until crisp and dark green. Remove and drain on paper towels.
Fry the basil leaves in the oil for 1 minute until crisp, then fry the pistachios for 1 minute until golden. Drain both and roughly chop the pistachios once cooled.
Transfer the frying oil to a medium saucepan. Add the zucchini chunks and salt, then cook over high heat for 5 minutes until lightly browned.
Add the garlic and dry pasta to the pan. Stir constantly for 1 minute to toast the pasta slightly.
Pour in 600ml of hot water and bring to a boil. Cook, stirring frequently, for 8-10 minutes until the liquid reduces to a thick sauce and the pasta is al dente.
Fold half of the marinated zucchini and half of the pistachios into the pasta. Transfer to a platter and top with the remaining zucchini, pistachios, capers, and basil.
Chef's Notes
- The pasta water acts as the base for the sauce; the constant stirring is essential to emulsify the zucchini fats and pasta starch.
Storage
Refrigerator: 3 days — Store in an airtight container; fried toppings may lose crispness.
Reheating: Warm in a pan over medium heat with a splash of water to loosen the sauce.
