This comes from Ottolenghi’s Plenty. It is fairly quick and so yummy! A mandolin makes quick work of the slicing.
- 1/3 c sunflower or avocado oil
- 2 medium zucchini, cut 1/4 inch thick
- 1 1/2 tbsp red wine vinefar
- 2 c basil
- 1/4 c parley
- 1/3 c olive oil
- Salt and pepper
- 8 oz pasta
- Zest of 1 lemon
- 1 1/2 tbsp capers, deaines
- 4 oz buffalo mozzarella
Heat oil in a large skillet over medium high heat. Fry zuks over medium heat, don’t crown them, about 3 minutes per side or until lightly browned. Transfer to a bowl and drizzle with the vinegar. Set aside.
Combine 1 c basil, parsley and olive oil in a food processor or blender, blitz until smooth.
Cook pasta al dente; drain and toss with the zuks. Stir in the capers, zest, basil and torn mozzarella. Taste and season with salt and pepper. Chiffonade the 1 c basil and sprinkle on top.
Serves 4.
Combine
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