Zucchini, Tomato and Caper Pasta

This zucchini, tomato and caper pasta, adapted from the River Café London *, is our family’s favorite meal to create in the summer. It uses marjoram, the healing herb I highlight in Summer Healing Garden 2017.  It gives us a delicious excuse to use the endless supply of zucchini and tomatoes available from our healing garden.



320g Spaghetti

400g Zucchini

2 Garlic Cloves

2 Fresh or Dried Chilis

1 tbs Sea salt

3 tbs Salted Capers

250 g Tomatoes

2 tbs Fresh Marjoram (or 2 tsp dried Marjoram)

Extra virgin olive oil

2 tbs White wine vinegar

2 tsp fresh marjoram to garnish


  1. Cut the zucchini into match stick sized pieces (Approx 15cm x 5mm). Peel and chop the garlic and chilis. Rinse the capers and chop roughly. Place the zucchini in a colander, scatter with the sea salt, and leave for 15 minutes. Squeeze and pat dry.
  1. Cut the tomatoes in half or quarters if large. Squeeze out the juice and seeds reserving the juice. Combine the tomato pieces with the juice then add the capers, chilli, marjoram and garlic. Stir in 3 tbs of the olive oil and the vinegar and season. Leave to marinate for 15 minutes.
  1. Heat 2 tbs olive oil in a thick-bottomed frying pan. When hot, add the zucchini and fry to lightly brown. Season. Stir in the tomatoes and remove from the heat.
  1. Meanwhile cook the spaghetti in boiling salted water until al dente, drain. Add the sauce, turn to coat each strand, then mix in the fresh oregano and drizzle with olive oil.


* Rose Gray and Ruth Rogers (2003) River Café Cook Book Easy, Ted Smart, London.

© 2017 Jane Mallick. All rights reserved.


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