Servings:
4
Prep time:
15
Cooking time:
25
INGREDIENTS
INSTRUCTIONS
- Divide the zucchini lengthwise into 4 wedges and cut them into logs of 2 cm. Chop olives and capers desalted with care. Cut the tomatoes into large pieces without peeling them, let them drain, place in a pan without oil and cook over high heat for about ten minutes or until they are dry. then pass them to the mill by collecting their salsa.
- Heat 3 tablespoons of oil in a pan with the crushed garlic cloves; once you removed the golden cloves and pour the tomato sauce, add sugar, a pinch of salt and simmer to reduce to a thick sauce. Eventually add oregano, olives and capers and, after one minute, remove from heat.
- Fry the zucchini preferably in a pan wok type letting them float in the oil, drain them with a large wholes ladle, arrange them on paper towels and season with salt.
- Stir in the end all the fried zucchini in a bowl with the still hot sauce and let it rest for half an hour before serving.
