Zucchini and Tomato Pasta

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Serves Serves 6-8

Ingredients

Shop CERES Fair Food

2-3 Zucchini
300g Cherry Tomatoes (halved)
1x Clove Fresh Garlic
2 tbsp Red Wine Vinegar
3 tbsp Olive Oil
2 Heaped tbsp of Capers
300g of  L’Abruzzese Organic Pasta Spaghetti
Dried Oregano – to taste
Dried Chilli Flakes – to taste

Salt to taste
Pepper to taste

 

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Summary

We love celebrating good food, good reads, and good people and cultures – so of course, we’re all about PASTA. This recipe has been created using our fresh seasonal produce from CERES own urban farm, Joe’s Market Garden, along with other local growers.

This recipe comes from Pasta Love – a beautiful cookbook by local author (and garden/food enthusiast!) Jaclyn Crupi. It’s all about making, eating, and celebrating pasta the Italian way – simple, seasonal, and full of love.

Instructions
Bring a large pot of well salted water to the boil, slice the zucchini (medium thickness). I went with circles on this one.
Salt and place in a colander to drain.
Chop the cherry tomatoes in half and place in a bowl with a clove of crushed garlic, fresh or dried oregano and chilli flakes. Add 1 tsp of salt, the red wine vinegar, olive oil and capers. Give it a good mix and sit aside to rest and infuse with flavour.
Squeeze and wipe the zucchini dry. Fry the zucchini in a frying pan with olive oil until browned. Add the tomato mixture to the pan and stir. Turning off the heat. Cook the pasta until al dente and add it to the frypan. Bring the pasta and sauce together in the pan, give it a good toss and mix and serve.
Don’t forget some Parmesan or tasty Grana Padano cheese and feel free to give a little pepper if desired.
Buon Appetito!!!

Recipe by Jaclyn Crupi – Pasta Love

 

Hints and Tips

What Pasta should I use?
Spaghetti, Fusilli, linguine (fresh or dried)

Tried it and loved it? Snap a picture and share it with us on Instagram @ceresfairfood and use the hashtag #ceresfairfood

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