Makes 6 servings:

  • 500 gr. of rigatoni
  • 1 large zucchini
  • 1/2 sweet red pepper cut in thin slices
  • 250 gr. diced bacon
  • 300 gr. cherry tomatoes cut in half
  • Extra virgin olive oil
  • 1 teaspoon of capers
  • 1 sprig of Basil
  • Salt and black pepper
  • Grated Parmesan cheese

Cut the zucchini into small cubes, then fry in abundant oil, drain and set aside.

Cook the pasta in abundant salted water. Meanwhile in a frying pan pan cook the bacon to fry without oil, after a few minutes add the tomatoes and let the juice evaporate, add salt,capers, red pepper and the fried zucchini.

When the pasta is cooked al dente, drain it, taking care to keep aside some of the cooking water with its starch, pour it into the skillet and sauté, shaking the pan and season, add a little pasta cooking water (a bit at a time), to allow the fat to emulsify with the water itself and form a sauce so that flavor the pasta.

Add pepper to taste and serve with chopped basil leaves and then sprinkle with grated parmesan cheese.