Pasta with Olives, Zucchini & Capers

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A quick and simple vegetarian pasta that captures the essence of the Mediterranean with briny olives, tender zucchini and just the right herbs and spices.

Ingredients:

• 1 (1-pound) package DeLallo Organic Casareccia
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 1 clove garlic
• 1 zucchini, julienned
• 6 ounces fresh diced tomatoes or canned DeLallo Diced Tomatoes
• A pinch of marjoram or oregano
• 3 ounces DeLallo Taggiasca or Gaeta Olives, pitted and sliced
• 1 teaspoon DeLallo Nonpareil Capers, drained
• Salt

Directions:

Bring a large pot of salted water to a boil for the pasta. Once boiling, add pasta and cook for al dente texture, according to package instructions. Drain, reserving 1 cup of pasta water to finish sauce.

In the meantime, warm olive oil in a large saucepan on medium-high heat. Once the oil gets hot, add the garlic. Cook garlic for 2 minutes or until it becomes golden, then add the zucchini. Sauté for 3 to 4 minutes on a low heat. Add tomatoes, then a pinch of marjoram or oregano. Simmer for 3 minutes, then add olives and capers. Season with salt.

Sauté cooked pasta with sauce inthe  saucepan on medium-high heat. Toss to coat well. Add pasta, water if necessary

Serves 4 Send to friend Printer-friendly version