In a food processor or by hand, finely dice the
Garlic (4 cloves)
Capers (1 handful)
Zucchini (1 1/2)
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.
After that add the zucchini with 2 tbsp of water and leave to cook for another 3 to 4 minutes.
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.
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.
Just before the pasta is fully cooked season with
Salt (to taste)
Ground Black Pepper (to taste)
. At this point add the
Dried Chili Peppers (1 pinch)
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.
Once the cheese has melted and the pasta has turned creamy, serve immediately with some extra Parmigiano grated on top.