FUSILLI CON ZUCCHINI ALLA SCAPECE - GINO D'ACAMPO

Pasta salad with courgettes and balsamic vinegar

Serves 4

INGREDIENTS

400g fusilli

2 large courgettes
5 tablespoons extra virgin olive oil, plus extra for drizzling
3 tablespoons balsamic vinegar
2 garlic cloves, peeled and thinly sliced
15 fresh mint leaves
100g feta cheese, cut into 1cm cubes
Salt and pepper, to taste

1. Cooking time: 10-15 minutes
2. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain the pasta through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, drizzle over the oil and leave on the side to drain for 5 minutes. Give the pasta a good shake every minute or so.
3. Meanwhile, cut the courgettes in half lengthways and then slice into 0.5cm half discs.
4. Heat the oil in a large frying pan over a medium heat and fry the courgettes for 5 minutes, stirring occasionally. Splash with the balsamic vinegar, add in the garlic and continue to cook for a further minute.
   Scatter the mint over the courgettes, season with salt and pepper and mix all together. Set aside to cool.
5. Tip the pasta into a large bowl with the courgette mixture and feta cheese. Gently mix everything together to allow the flavours to combine. Leave to rest at room temperature for 5 minutes. Stir occasionally.
6. Once ready, serve immediately or keep in a sealed container in the fridge for the day after. Do not keep longer than 48 hours and always eat it at room temperature.

Taken from Gino's Pasta (Kyle Cathie, £16.99), published 1 November 2010.


Renowned for his appearances on Ready Steady Cook, This Morning and Daily Cooks Challenge, celebrity chef Gino D'Acampo has created this simple yet tasteful Italian dish.