Ingredients
1 large or 3 small courgettes (baby marrows/zucchini)
extra virgin olive oil
white wine vinegar
fresh mint leaves
one crushed clove of garlic
5/6 tiny tomatoes quartered (optional)
400 gr pasta (farfalle/bows or orecchiette or short pasta of any kind and preference)
Preparation
Slice the courgettes thinly round or lengthwise and grill until golden brown. Put on a large flat plate and dress with a generous amount of olive oil, crushed garlic clove, fresh mint leaves and a dash of vinegar. You have to taste as you are doing this to get the dressing to your liking. Add salt too if necessary. (This initial part is in fact the Neapolitan recipe for zucchini alla scapece - a side dish or antipasto.) Cook the pasta until “al dente” - most pasta companies print the cooking time on the packet. Drain saving a a few spoonfuls of cooking liquid in case the pasta is too sticky. Return to the pan and add the courgettes with the dressing and the tomato quarters. Stir thoroughly until the pasta is coated with the oil and serve with some fresh mint on the side of the plate. Buon appetito!
