Pattypan squash pasta with capers, chilli and Parmesan
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 35m
This summery pasta sauce spiked with capers and shilli is quick to whip up and makes good use of a glut of fresh pattypan squashes from your garden or allotment.
  • good quality tagliatelle or linguine pasta - enough for 2 people
  • 2 pattypan squashes (about 8cm in diameter)
  • 1 medium courgette (or use a third pattypan instead)
  • pinch of chilli flakes
  • 2 Tbsp extra virgin olive oil
  • 1 clove of garlic, crushed
  • 1 heaped Tbsp capers
  • Parmesan shavings to serve
  • A handful of fresh basil leaves, torn
  • salt and freshly ground black pepper
  1. Rinse the squashes and using the sharpest knife you have, slice them lengthways into thin slices. (You could use a vegetable peeler or mandolin for this, but if the slices are too thin they tend to fall apart when you sautée them.)
  2. Bring a large pot of salted water to the boil and cook the pasta according to the package instructions while you make the sauce.
  3. Heat the chilli flakes in a dry frying pan until you can start to smell them, then add the oil.
  4. When the oil is hot, add the pattypan squash slices and cook for 3-4 minutes stirring constantly, then add the garlic and continue to cook until the slices are pliable but not disintegrating. (If the squash slices stick to the pan, add a spoon or two of pasta cooking water.) Remove from the heat and keep warm.
  5. Drain the pasta and return to the pot. Add the cooked squash, capers and basil leaves (retain a few for garnish) and stir through (you may want to add a spoon of olive oil too if the pasta strands are sticking to each other). Check for seasoning and add salt and pepper as needed.
  6. Make Parmesan shavings using a vegetable peeler. Plate the pasta and scatter Parmesan shavings and remaining torn basil leaves over it and serve hot.
Recipe by Cooksister | Food, Travel, Photography at