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1
In a large mesh colander, toss the zucchini with the salt.
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2
Let sit 15 minutes.
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3
Pick up handfuls and gently squeeze out the moisture.
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4
Pat dry and return to the colander.
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5
Cut the tomatoes in half at the equator.
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6
Squeeze the seeds and juice into a medium sieve over a medium bowl.
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7
Chop the tomatoes coarsely and add to the bowl with the juice.
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8
Press the pulp in the sieve to extract the juice and discard the solids.
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9
Add the capers, garlic, red pepper flakes and dried oregano to the bowl.
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10
Stir in the vinegar, then 3 tablespoons of the oil.
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11
Marinate 15 to 20 minutes.
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12
Meanwhile, bring a large pot of water to a boil on high heat.
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13
Cook the spaghetti until tender but firm, about 10 minutes.
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14
Drain.
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15
Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet on medium-high.
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16
Add the zucchini and cook, stirring frequently, until lightly browned, about 3 to 5 minutes.
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17
Stir in the tomato mixture.
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18
Scrape the bottom of the pan and remove from the heat.
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19
When the spaghetti is cooked, add it to the skillet.
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20
Sprinkle in the pepper.
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21
Toss to coat with the zucchini mixture.
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22
Adjust the salt and scatter oregano leaves over the top for a garnish.
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23
Serve with parmesan cheese.
