Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the zucchini into half-moons about 1 cm thick and pat them dry. Finely chop the garlic and parsley, and zest the lemon. Bring 2 L of water with 10 g of salt to a boil in a pot.
Sear the zucchini
Heat the olive oil in a large frying pan over medium-high heat. Sear the zucchini in a single layer, working in two batches if needed, for about 3 minutes on each side. It should soften but remain firm, with pronounced golden-brown patches.
Cook the pasta
Add the fusilli to the boiling salted water and cook according to the package directions, until al dente. Before draining, reserve 200 ml of the pasta cooking water. Drain the pasta.
Make the white bean sauce
Add the garlic and chili flakes to the seared zucchini and stir for 30 seconds, just until fragrant. Stir in the beans and capers, add 100 ml of the reserved pasta water and 1.5 g of salt. Heat for 2 minutes; press about a third of the beans against the pan with a wooden spoon to thicken the sauce.
Finish and serve
Add the drained fusilli, lemon zest and 20 ml of lemon juice to the pan. Toss for 1 to 2 minutes, adding the remaining pasta water a little at a time until the sauce coats the pasta evenly. Remove from the heat, stir in the parsley and serve hot.
