Pappardelle With Zucchini Ribbons Tomatoes And Fried Capers recipes

Ingredients

• 5 young zucchini (about 8″ long) (1 3/4 lbs) (800 g)
• 1/3 cup extra virgin olive oil
• 4 large garlic cloves – skinned and finely chopped
• 1/4 to 1/2 teaspoon red chili pepper flakes to taste
• 3 oz (85 g) fresh basil – stems discarded and large leaves torn in half (2 1/2 cups loosely packed)
• 1 1/2 lbs (680 g) ripe beefsteak tomatoes or other meaty tomatoes – peeled, seeded (seeds strained and juices reserved, about 1/3 cup) and cut in 1″ pieces
• 1 1/4 teaspoons sea salt
• 1 tablespoon sea salt (to boil the pasta)
• 8 oz (225 g) store-bought pappardelle or fresh pappardelle with chickpea flour (fettuccine or tagliatelle are good substitutes)
• 1/3 cup reserved pasta water
• 6 oz (170 g) fresh goat cheese – crumbled
• 1 recipe fried capers
• lemon olive oil

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