Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Courgette and Caper Cream: A Taste of Mediterranean Freshness
Whip up this luscious pasta tossed in a silky courgette and caper cream — a light yet flavour-packed dish that captures the vibrant heart of Sicilian cuisine.
🛒 Ingredients
- ✓ 320g pasta (spaghetti, rigatoni or penne)
- ✓ 5 small courgettes
- ✓ 2 garlic cloves
- ✓ 2 tablespoons desalinated capers
- ✓ 4 anchovies in oil
- ✓ a handful of fresh parsley
- ✓ ½ tablespoon oregano
- ✓ extra virgin olive oil, to taste
- ✓ salt and freshly ground black pepper, to taste
- ✓ grated semi-aged caciocavallo cheese, to serve
📊 Nutritional Information
If you’re after a first course that’s both light and bursting with flavour, this pasta with courgette and caper cream is simply ideal. The courgettes blend into a smooth, velvety sauce that perfectly balances the salty punch of capers and anchovies, creating a harmonious Mediterranean melody that will win you over from the very first bite.
👨🍳 Preparation
- 1
Dice the courgettes and gently sauté them in a pan with extra virgin olive oil and the two whole garlic cloves.
- 2
Add the desalinated capers and let everything simmer for about 15 minutes, stirring occasionally.
- 3
Stir in the anchovies, chopped parsley, and oregano. Season with salt and pepper, then cook for a few more minutes.
- 4
Blend the mixture with a hand blender until you achieve a smooth, creamy sauce.
- 5
Cook the pasta until just al dente in plenty of salted water, then drain and transfer it to the pan with the courgette cream.
- 6
Toss over a high heat for a couple of minutes to marry the sauce with the pasta beautifully.
- 7
Serve immediately, finished with a generous sprinkle of grated caciocavallo and a drizzle of cold-pressed olive oil.
💡 Tips and Variations
For a zesty lift, grate in some lemon zest. If you prefer, swap anchovies for tuna fillets for a heartier twist. For a vegetarian version, simply leave out the anchovies and add toasted almonds for a lovely crunch.
📦 Storage
- • Store any leftovers in an airtight container in the fridge for up to 2 days.
- • Reheat gently in a pan with a splash of water or olive oil to restore the creamy texture.
🍷 Pairing
This dish pairs beautifully with a glass of Contea di Sclafani Grillo, a crisp Sicilian white wine bursting with fruity aromas that balance the saltiness of the capers and anchovies perfectly.
Why not bring a touch of Sicily to your own kitchen with this wonderfully fresh and flavourful pasta? It’s quick to make, utterly satisfying, and just perfect for sharing with family or friends on a sunny summer’s evening. Give it a go, and watch how this humble dish becomes a new family favourite!
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