Courgette pasta with crispy capers

Simple Too, p. 156

Ingredients

  • 100ml olive oil
  • 4 courgettes, very thinly sliced on a mandoline (850g)
  • 30g capers, drained and patted dry
  • 4 tsp red wine vinegar
  • 6 garlic cloves, crushed
  • 280g tubetti (or any short-cut) pasta
  • 850ml boiling water
  • 10g basil leaves, roughly chopped
  • 30g salted and roasted pistachio kernels, roughly chopped
  • Fine sea salt

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