By Ramya Sundrapandi


  • 2-3 pattypan squashes
  • Pinch of chilli flakes
  • 2 tbsp. extra virgin olive oil
  • 1 clove of garlic, crushed
  • 1 heaped tbsp. capers
  • Parmesan shavings to serve
  • A handful of fresh basil leaves, torn
  • Salt and freshly ground black pepper

Cook pasta according to the package instructions while you make the sauce.

Rinse the squashes and slice them lengthways into thin slices.

Heat the chilli flakes in a dry frying pan until you can start to smell them, then add the oil.

When the oil is hot, add the pattypan squash slices and cook for 3-4 minutes stirring constantly, then add the garlic and continue to cook until the slices are pliable but not disintegrating. (If the squash slices stick to the pan, add a spoon or two of pasta cooking water.) Remove from the heat and keep warm.

Add capers and basil leaves to the cooked squash, and stir through cooked pasta (you may want to add a spoon of olive oil too if the pasta strands are sticking to each other). Check for seasoning and add salt and pepper as needed.

Serve pasta hot with Parmesan shavings.