Penne with Zucchini and Capers
Delicious penne with zucchini in a bright orange-basil sauce. A finely chopped anchovy file gives the dish a subtle punch.
Ingredients
- 400 g zucchini (2 zucchinis)
- 1 bunch Basil
- 2 onions
- 1 Garlic clove
- 20 g capers (jarred)
- 1 anchovy fillet
- 1 Organic Orange
- 175 g penne (preferably whole wheat)
- Salt
- 2 tbsp olive oil
- Sea salt
- Pepper
- 125 ml white wine (or vegetable broth)
Instructions
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1.
Wash, dry, peel and cut zucchini into ½ cm cubes.
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2.
Wash basil, shake dry, pluck leaves and roughly chop. Peel onions and garlic and finely mince them.
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3.
Finely chop capers and anchovy together. Rinse orange hot, dry and grate a little zest. Halve the orange and juice it.
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4.
Cook pasta according to package instructions in plenty boiling salted water until al dente.
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5.
Meanwhile heat oil in a pan. Sauté zucchini over high heat until browned all around. Season with sea salt and pepper.
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6.
Add onions and garlic and cook for another minute.
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7.
Pour in orange juice and white wine, add chopped capers, anchovy and zest. Simmer on medium heat for 3–4 minutes.
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8.
Drain pasta in a colander and toss it with basil in the sauce. Season with sea salt and plenty freshly ground pepper.
