Sicily in a Bowl: Spaghetti with Capuliato and Courgette
Capuliato and Courgette: A Love Story
Capuliato is a traditional Sicilian condiment made from sun-dried tomatoes, basil, salt, garlic, and chilli pepper. In my family, we like to add capers and fennel seeds to our recipe, which gives it a slightly briny and aniseed flavour that we really enjoy. However, there is no right or wrong way to make capuliato, and each family has their own recipe, so feel free to experiment with different ingredients.
It is an addictive, versatile ingredient that can be used in a variety of dishes, such as pasta, bruschetta, or alongside a cheese board with crostini.
The name capuliato comes from the Sicilian word "capuliare," which means "to chop." The tomatoes are typically chopped by hand, but they can also be chopped in a food processor. The other ingredients are then added, and the mixture is allowed to sit for a few days to allow the flavours to blend.
Capuliato is a delicious traditional Sicilian ingredient that is sure to add a touch of Mediterranean to your dishes.
I have shared my family recipe for capuliato, along with some serving suggestions, in this post: Capuliato (Sicilian Sun-Dried Tomato Mince).
Spaghetti with Capuliato & Courgette
This recipe serves two.
2 medium courgettes (zucchini), sliced
2 tablespoons olive oil
2 cloves of garlic, minced
1 teaspoon chilli flakes (adjust to your preference)
Salt and pepper, to taste
4 tablespoons capuliato (recipe linked above)
Fresh basil leaves, for garnish
Prepare the Capuliato: In a bowl, groove together 4 tablespoons of capuliato with a drizzle of olive oil. Mix it up until all the flavours harmonise. Set aside to let the good vibes flow.
Cook the Spaghetti: Get the party started by bringing a large pot of salted water to a wild boil. Add the spaghetti and let it dance according to the package instructions until it reaches the perfect al dente stage.
Sauté the Courgette: Heat 1 tablespoon of olive oil in a large skillet and let the pan groove over medium heat. Add the minced garlic and chilli flakes, and let them jam for about a minute until they release their fragrant beats.
Introduce the sliced courgette to the party and let it sizzle for 3-4 minutes until it's feeling the groove with its lightly browned and tender moves. Season it up with salt and pepper to taste. Turn off the heat and let the courgette cool down a bit. We don't want to kill its vibe.
Combine the Ingredients: Now it's time to unite the ingredients in a cosmic pasta connection. Grab a large mixing bowl and invite the cooked spaghetti to join the courgette on the dance floor. Toss them gently, letting the courgette distribute its funky flair throughout the pasta.
Serve and Garnish: It's time to hit the spotlight. Divide the capuliato spaghetti with sizzlin' courgette delight between two plates, letting the flavours shine centre stage. Don't forget to give it some pizzazz by garnishing with your favourite fresh herbs. Let their aromatic groove elevate the dish to new heights.
This dish is all about embracing the Sicilian zest and adding a touch of quirky fun. The capuliato takes the spaghetti on a flavour-filled journey, while the sizzlin' courgette brings its crunchy moves to the mix. Every bite is a party in your mouth, with a fusion of textures and tastes that will make your taste buds dance.
Whether you're hosting a dinner soirée or simply want to enjoy a lively and delicious meal, this recipe will take your taste buds on a funky adventure. So put on your apron, turn up the tunes, and get ready to celebrate with one of my favourite pastas Let the fun begin!