Pasta With Basil, Roasted Zucchini, Capers, Tosazu and Chili Crisp

Ingredients

• 180 g short pasta or spaghetti
• 1 large handful fresh basil
• 1 moyenne, coupée en demi-lunes fines zucchini
• 1 tbsp capers
• 2 tbsp tosazu
• 1 à 2 cuillères à soupe, selon tolérance au piment Chinese chili crisp oil
• 2 tbsp olive oil
• 1 small clove garlic
• 1/2 citron lemon zest
• 1 tsp lemon juice
• 25 g finement râpé, optionnel parmesan or pecorino
• to taste black pepper
• pour l’eau des pâtes et l’assaisonnement salt
• 1 pinch dried oregano
• a few leaves small basil leaves

Method

1. Bring a large pot of well-salted water to a boil. Cook the pasta 1 minute less than the indicated time. Reserve 120 ml of the pasta water before draining.
2. Meanwhile, heat 1 tablespoon of olive oil in a large skillet. Add the zucchini half-moons in a single layer if possible. Salt lightly and cook for 5 to 7 minutes, without stirring too much, until tender but still distinct.
3. Lower the heat. Add the grated garlic, capers, and a pinch of oregano. Cook for 30 seconds only, just to release the flavors without burning the garlic.
4. In a small bowl, mix the tosazu, 1 tablespoon of olive oil, lemon zest, plenty of black pepper, and, if needed, 1 teaspoon of lemon juice. Taste: the sauce should be bright, salty-acidic, and aromatic.
5. Add the drained pasta to the skillet with the zucchini. Pour in the tosazu sauce and 60 ml of pasta water. Toss vigorously for 1 minute over medium-low heat to create a light, glossy sauce. Add a little more pasta water if necessary.
6. Off the heat, fold in the roughly torn basil and the parmesan or pecorino if using. Toss just enough so the basil wilts without turning black.
7. Divide between two shallow plates. Finish with a drizzle of Chinese chili crisp oil, making sure to get the crispy bits from the bottom of the jar. Add a few small basil leaves and a final crack of black pepper.
8. Serve immediately, while the sauce is glossy and the chili crisp remains crunchy.

Nutrition

Per serving

Energy

595.9 kcal

Protein

15.97 g

Carbohydrate

73.57 g

Fat

27.95 g

Fibre

4.38 g

Calcium

148.81 mg

Iron

0.6 mg

Magnesium

23.79 mg