Pastachitarra Recipe

Time30m

Serves4

Caramelized zucchini, fried caper, pecorino

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Ingredients

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1
Prepare the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2
Caramelize the Zucchini
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini and cook, stirring occasionally, until they are caramelized and golden brown, about 8-10 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
3
Fry the Capers
In a small pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the capers and fry until they are crispy, about 2-3 minutes. Remove and drain on paper towels.
4
Combine and Serve
Add the drained pasta to the skillet with caramelized zucchini. Toss to combine, adding reserved pasta water a little at a time until you reach your desired consistency. Season with salt and black pepper. Serve topped with fried capers, grated pecorino cheese, and chopped parsley.