Tasty and fresh, pasta with zucchini alla scapece is delicious but try it also in our variant with mortadella.
Pasta with zucchini alla scapece, a ‘pasta a’ scapece in Neapolitan dialect, is a quick first course to prepare and perfect to be enjoyed even cold in summer. The preparation, especially if you have the zucchini ready, is almost immediate. However, preparing zucchini alla scapece is also very simple so there is no excuse not to try it!
In our opinion, this sauce goes perfectly with short pasta shapes such as fusilli, farfalle and rigatoni but no one forbids you to try it with long pasta (it’s also delicious in this case). A sprinkling of Parmesan will be enough to complete the dish and give it the last burst of flavor.
How to prepare the recipe for pasta with zucchini alla scapece
- Start by washing the courgettes, removing the ends and reducing them to 2 mm slices with a mandolin or a sharp knife.
- Heat a pot with plenty of seed oil and fry the courgettes until golden. It will take a couple of minutes.
- Then drain them with a slotted spoon and, without wiping them on absorbent paper, transfer them to a plate with two tablespoons of the frying oil, the chilli and garlic minced with a knife and a sprinkle of vinegar. Season with a pinch of salt and mint leaves.
- Cook the pasta in abundant salted water for the time indicated on the package and once ready mix it with the courgettes . Complete with a sprinkling of grated cheese and your pasta with zucchini alla scapece and parmesan is ready to be served.
If you want a tasty first course that will make all your guests go crazy then try the pasta with zucchini alla scapece and mortadella. In this case, our advice is to cook the pasta, cool it under running water and then add it to the courgettes, completing with 150 g of diced mortadella . You will have an excellent dish for trips out of town.
Pasta alla scapece can be kept in the refrigerator for a couple of days . We advise you to consume it at room temperature.
Riproduzione riservata © - WT
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