Hot pasta salad with flash-fried courgettes, tomatoes, garlic & oregano

Serves: 4 as a side ● Prep time: 10 (plus extra to make vinaigrette) ● Cooking time: 10 - 12 minutes

This summer pasta salad packs a real punch, and that’s in large part due to all the flavour bound up in the caper & toasted pine nut dressing. The dressing has a lovely brine-y note from the salty capers, roasted nutty flavours from toasted pine nuts, and a little umami depth from some anchovies, though they are optional. The white wine vinegar brings vivacious acidity that makes the whole salad sing!

Courgettes and cherry tomatoes are at their very best in the summer months and this recipe is best enjoyed outdoors with friends… at an alfresco feast, a pot-luck BBQ, or even a picnic. The salad is very robust and will happily transport in a Tupperware.

method
  • 8 tbsp of roasted pine nut & caper vinaigrette
  • Pasta sufficient for 4
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 red chilli, optional
  • 3 courgettes
  • 400 g cherry tomatoes
  • 1 tsp flakey sea salt
  • ½ tsp cracked black pepper
  • 2 tbsp fresh oregano leaves
  • 2 tbsp baby capers, optional


  1. Start by making your roasted pine nut & caper vinaigrette dressing, following this recipe >.
  2. Begin preparing the vegetables: quarter the cherry tomatoes; halve the courgette lengthways then slice into 1 cm thick half moons; peel and finely slice 2 cloves of gar-lic; and finely chop the chilli if using.
  3. Bring a large pot of salted water to the boil and cook your pasta as per the packet’s instructions. 
  4. Heat 2 tablespoons of olive oil in a large, heavy based frying pan over a medium heat; once hot add the courgette, garlic, and chilli if using, and stir well. Fry for 4 minutes and stir often.
  5. After 4 minutes add the cherry tomatoes, sea salt and pepper, and continue cooking for 2 minutes.
  6. Drain your pasta well, allow the steam to billow off for 2 minutes, then add this to the courgettes etc. Add 8 tablespoons of roasted pine nut & caper vinaigrette to the pan and stir everything well to combine. At this point things should be smelling utterly deli-cious!
  7. Turn off the heat and stir through the fresh oregano leaves; if you can’t find oregano torn basil will be equally delicious.
  8. Transfer into your serving dish or salad bowl of choice, then enjoy either right away, or at room temperature.
  9. For an extra final flourish, drain and pat dry 2 tablespoons of baby capers and fry in 2 tablespoons of olive oil over a high heat for 2-3 minutes until looking crispy. Scatter these over your pasta salad to add lovely crispy texture and a delicious salty pop!


ingredients
  • 8 tbsp of roasted pine nut & caper vinaigrette
  • Pasta sufficient for 4
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 red chilli, optional
  • 3 courgettes
  • 400 g cherry tomatoes
  • 1 tsp flakey sea salt
  • ½ tsp cracked black pepper
  • 2 tbsp fresh oregano leaves
  • 2 tbsp baby capers, optional


method
  1. Start by making your roasted pine nut & caper vinaigrette dressing, following this recipe >.
  2. Begin preparing the vegetables: quarter the cherry tomatoes; halve the courgette lengthways then slice into 1 cm thick half moons; peel and finely slice 2 cloves of gar-lic; and finely chop the chilli if using.
  3. Bring a large pot of salted water to the boil and cook your pasta as per the packet’s instructions. 
  4. Heat 2 tablespoons of olive oil in a large, heavy based frying pan over a medium heat; once hot add the courgette, garlic, and chilli if using, and stir well. Fry for 4 minutes and stir often.
  5. After 4 minutes add the cherry tomatoes, sea salt and pepper, and continue cooking for 2 minutes.
  6. Drain your pasta well, allow the steam to billow off for 2 minutes, then add this to the courgettes etc. Add 8 tablespoons of roasted pine nut & caper vinaigrette to the pan and stir everything well to combine. At this point things should be smelling utterly deli-cious!
  7. Turn off the heat and stir through the fresh oregano leaves; if you can’t find oregano torn basil will be equally delicious.
  8. Transfer into your serving dish or salad bowl of choice, then enjoy either right away, or at room temperature.
  9. For an extra final flourish, drain and pat dry 2 tablespoons of baby capers and fry in 2 tablespoons of olive oil over a high heat for 2-3 minutes until looking crispy. Scatter these over your pasta salad to add lovely crispy texture and a delicious salty pop!