Cooking Instructions
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Step 1
In a food processor or by hand, finely dice the
Onion (1)
,
Garlic (4 cloves)
, and
Capers (1 handful)
.
Step 2
Grate the
Zucchini (1 1/2)
.
Step 3
In a pan add some
Olive Oil (as needed)
and wait for it to get hot, add the onion, garlic, and caper mix and leave to cook for 3 to 4 minutes.
Step 4
After that add the zucchini with 2 tbsp of water and leave to cook for another 3 to 4 minutes.
Step 5
After that add the
Pasta (14 oz)
and add enough water to just cover the pasta. Leave to cook at medium temperature for 2 minutes.
Step 6
Then add the water a little at a time, waiting for the water to reduce by 1/4 before adding more. Stir every time and cover the pot after stirring. Like if you were cooking risotto.
Step 7
Just before the pasta is fully cooked season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. At this point add the
Dried Chili Peppers (1 pinch)
.
Step 8
Once the pasta is aldente to your taste add a handful of
Parmigiano-Reggiano (to taste)
. Remember to leave the pot with a little bit of water as it is this that will create the creaminess with the melted cheese.
Step 9
Once the cheese has melted and the pasta has turned creamy, serve immediately with some extra Parmigiano grated on top.
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