Ingredients

• 360 g homemade
• 250 g courgettes
• 180 g 2 tomatoes
• 50 g Taggiasca olives
• 30 g salted capers
• olive oil
• marjoram
• garlic
• salt

To prepare the pasta with Taggiasca olives, boil plenty of water for the pasta, add it to the boil and cook the caserecce (6 to 8 minutes). Peel and cut the courgettes into strips. Heat 3 tablespoons of oil in a pan. Flavor it with a clove of garlic, stripped of any sprout and chopped, and with a handful of marjoram. Add the courgettes then let them wilt. Complete with tomatoes, peeled and diced. Cook everything for 3 minutes. Finally add the olives cut into strips and the capers, rinsed and drained. Drain the pasta, season it with the sauce and serve immediately.

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