Whole Wheat Spaghetti With Zucchini And Capers

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 1 lb zucchini, cut into matchsticks
• 1 tablespoon kosher salt
• 3/4 lb tomato
• 3 tablespoons capers, rinsed
• 2 garlic cloves, minced
• 1 pinch dried red pepper flakes
• 2 teaspoons dried oregano
• 2 tablespoons wine vinegar
• 5 tablespoons extra virgin olive oil
• 1/2 lb whole wheat spaghetti
• ground black pepper

Recipe

• 1 in a large mesh colander, toss the zucchini with the salt.
• 2 let sit 15 minutes.
• 3 pick up handfuls and gently squeeze out the moisture.
• 4 pat dry and return to the colander.
• 5 cut the tomatoes in half at the equator.
• 6 squeeze the seeds and juice into a medium sieve over a medium bowl.
• 7 chop the tomatoes coarsely and add to the bowl with the juice.
• 8 press the pulp in the sieve to extract the juice and discard the solids.
• 9 add the capers, garlic, red pepper flakes and dried oregano to the bowl.
• 10 stir in the vinegar, then 3 tablespoons of the oil.
• 11 marinate 15 to 20 minutes.
• 12 meanwhile, bring a large pot of water to a boil on high heat.
• 13 cook the spaghetti until tender but firm, about 10 minutes.
• 14 drain.
• 15 meanwhile, heat the remaining 2 tablespoons of oil in a large skillet on medium-high.
• 16 add the zucchini and cook, stirring frequently, until lightly browned, about 3 to 5 minutes.
• 17 stir in the tomato mixture.
• 18 scrape the bottom of the pan and remove from the heat.
• 19 when the spaghetti is cooked, add it to the skillet.
• 20 sprinkle in the pepper.
• 21 toss to coat with the zucchini mixture.
• 22 adjust the salt and scatter oregano leaves over the top for a garnish.
• 23 serve with parmesan cheese.