Pasta with carrots, courgettes and confit tomatoes

Pasta with vegetables can be made in a thousand ways; this version is simple but with an original twist that pairs beautifully with homemade pasta shapes.

It's a very good recipe both hot, freshly prepared, and at room temperature (so it's also excellent as a "lunchbox" for lunch during the week).

• 300g organic ancient Senatore Cappelli wheat raschiatelli
• 1-2 carrots
• 1 courgette
• 100 g confit cherry tomatoes or cherry tomatoes in oil
• 1.5 tablespoons of organic extra virgin olive oil
• 15 salted capers
• Whole sea salt

• Boil water for the pasta. Soak the capers in plenty of water to remove the salt.
• Meanwhile, clean the zucchini and carrot and chop them finely. The best way to make the vegetables look beautiful is to use a vegetable slicer to make "vegetable spaghetti" (or to cut them into julienne strips). If you don't have one, you can use a coarse grater.
• When the water boils, add salt and add the pasta. Cook for a couple of minutes less than the time indicated on the package (about 7-8 minutes).
• Meanwhile, heat the oil in a pan and sauté the carrot. Once softened, add the zucchini and sauté for another minute. Finely chop the capers and add them to the sautéed vegetables, then add the confit cherry tomatoes ( you can find the recipe here ), keeping a few aside for garnish.
• Drain the pasta into the pan with the vegetables and sauté briefly to combine the seasoning, adding a little of the pasta cooking water if necessary.
• Serve garnished with a few confit tomatoes and a few drops of extra virgin olive oil.

• If you haven't had time to make confit cherry tomatoes (which I absolutely recommend because it's so worth it!), you can use some pitted olives in brine.
• If you want to give an unusual and fresh note you can add a light grating of lemon zest (organic of course)
• Finally, if you want to add a crunchy touch to the dish, you can add a sprinkling of toasted almond flakes.
• In short, lots of ideas and variations with a pinch of imagination... let yours go too!