Pasta with Olives, Zucchine and Capers

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A quick and simple vegetarian pasta that captures the essence of the Mediterranean.

Ingredients:

• 1 lb of DeLallo Organic Casareccia
• 3 ounces of DeLallo Taggiasca or Gaeta Olives, pitted
• 1/2 lb of zucchine
• 6 oounces of fresh or canned DeLallo Diced Tomatoes
• 1 1/2oz of DeLallo Non Pareil Capers
• DeLallo Extra Virgin Olive Oil
• 1 clove of garlic
• marjoram or oregano
• salt

Directions:

Place a large pot of water on the stove to boil for the pasta. Clean the zucchine and cut in slices, and then julienne into matchstick strips. Pour three tablespoons of the extra virgin olive oil into a large pan, adding one clove of chopped garlic. After a few seconds, add the zucchine and sauté for a few minutes on a low flame; then add the diced tomatoes. Let simmer for three minutes, adding a pinch of marjoram or oregano. Cut the pitted olives into slices; squeeze and drain the capers thoroughly; then add both together to the sauce. When the water boils, add a handful of salt, and then add the casareccia pasta. When the pasta is al dente, drain and add it to the sauce. Sauté for just a minute or so, and then serve immediately.

Serves 4Send to friendPrinter-friendly version