Spaghetti with zucchini and caper sauce from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on March 22, 2012

    Pg. 251 I was quite curious to try one of these greek pasta dishes as I love pasta but generally stick to the Italian classics. Overall this was pretty good, but not spectacular. As written the recipe yields too little sauce for the amount of pasta. I am a fan of saucy pasta, especially with whole wheat noodles, and this yielded far too little sauce for my taste. I would increase all the sauce ingredients by about 50% if I were to repeat. Flavour wise the dish was not bad though, the sauce has definite greek notes from the capers and the marjoram is a nice compliment. I would make sure to cut us the carrots a bit smaller than her suggestion of doing it roughly, as mine were still a bit too toothsome after 45 minutes. Overall a pretty good dish but nothing to write home about.

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