Pasta with olives, capers and zucchini

Name: Pasta with olives, capers and zucchini
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 (approx. 300 g) Courgette; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80 g Parmesan (piece); 6 TABLESPOONS Panko (Japanese breadcrumbs; alternatively breadcrumbs); 10 TABLESPOONS Olive oil; 400 g long noodles (e.g. linguine); 1/2 bunch flat leaf parsley; 1/2 bunch Basil; 125 g green olives (without stone); 4-6 Anchovy fillets (e.g. from Ortiz or Calvi); 1 Garlic clove; 3 TSP small capers; 7-10 Tbsp Organic Lemon; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 (approx. 300 g) Courgette
7-10 Tbsp Salt
7-10 Tbsp Pepper
80 g Parmesan (piece)
6 TABLESPOONS Panko (Japanese breadcrumbs; alternatively breadcrumbs)
10 TABLESPOONS Olive oil
400 g long noodles (e.g. linguine)
1/2 bunch flat leaf parsley
1/2 bunch Basil
125 g green olives (without stone)
4-6 Anchovy fillets (e.g. from Ortiz or Calvi)
1 Garlic clove
3 TSP small capers
7-10 Tbsp Organic Lemon
baking paper

Directions

1
Clean and wash the zucchini, remove the seeds generously with a teaspoon and grate roughly. Place the grater in a sieve, sprinkle with salt and leave to stand for about 15 minutes. Line a baking tray with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Finely grate the Parmesan cheese.
2
Squeeze the zucchini well in a sieve. Spread on the tray and pre-dry in a hot oven for about 10 minutes. Take out, spread Panko and 5 tablespoons of oil over it. Season with salt and pepper. Roast in a hot oven at the same temperature for 8-10 minutes. Meanwhile cook the noodles in 3-4 l boiling salted water (1 tsp salt per litre) according to package instructions.
3
For the sauce, wash the herbs, shake dry, pluck the leaves and chop finely. Chop the olives coarsely. Rinse anchovies, dab dry and chop smaller. Peel garlic and chop finely. Heat 1 tablespoon of oil in a frying pan. Fry the anchovies and garlic briefly. (Tip from Jessika: When the anchovies melt, their quality is good.) Add herbs, olives, capers and lemon peel and mix with the garlic mix. Season with salt and pepper.
4
Drain the pasta, collect approx. 50 ml of pasta water. Mix noodles with sauce and 4 tbsp. oil. Stir in parmesan and tablespoons of pasta water. Season to taste with salt, pepper and lemon juice. Remove the zucchini and sprinkle over the pasta.