Recipe courtesy of David Rocco
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Cook the pasta in a pot of boiling salted water. Stir immediately to prevent the strands from sticking together.

In a large saucepan, heat up the olive oil and fry the zucchini until golden brown . Place the fried zucchini on an absorbent paper towel to drain the excess oil. Add the salt to the zucchini while they are still hot and set aside the saucepan with the zucchini-flavored oil for later.

Drain the pasta just before it is 'al dente' and add it to the saucepan with the zucchini-flavored oil. Add the fried zucchini, chopped capers and 3/4 of the chopped mint. Mix well so that the flavors are evenly distributed. Add more salt, if necessary. Transfer the spaghetti mixture to a large serving bowl, top with a few whole capers and sprinkle with the remaining mint. Serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Gina's Shrimp Scampi with Angel Hair Pasta

Recipe courtesy of The Neelys

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Carolina Wings

Recipe courtesy of Guy Fieri

Carolina Wings

Recipe courtesy of Guy Fieri

Quick Carolina Pulled Pork

Recipe courtesy of Ayesha Curry

Pasta

Recipe courtesy of Alton Brown

Pasta

Recipe courtesy of Alton Brown

Pasta

Recipe courtesy of Alton Brown

Browse Reviews By Keyword