This pasta dish from the small coastal Italian town of Nerano gained fame when Stanley Tucci declared it “the best thing he’s ever eaten.” In this dish, zucchini is transformed into a silky sauce that makes this simple spaghetti something very special. We boost the fresh basil with our Basil Extra Virgin Olive Oil to bring brightness to the party. This is a great dish for using up a summertime bounty of zucchini.
Time: 45 min
Serves 4Rating
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Loading...| 4 large zucchini, thinly sliced 1/8 | |
| 1 cup vegetable oil | |
| 11 oz spaghetti | |
| Reserved pasta-cooking water | |
| Basil Extra Virgin Olive Oil | |
| Salt & Pepper | |
| 5 Tbl grated Pecorino Romano | |
| 3 Tbl grated Parmesan | |
| 2 Tbl cold butter | |
| Fresh basil, for serving |
| 1. | Place the vegetable oil in a medium pot and heat to 350°F. Working in batches, add zucchini slices and fry until lightly browned, 4 to 5 minutes. Transfer to paper towel lined sheet pan and place in a single layer. As they come out of the fryer, sprinkle with salt. Continue with the remaining zucchini. Pop in the fridge to cool. |
| 2. | Bring a large pot of salted water to a boil, and cook spaghetti until al dente. Reserve pasta cooking water. |
| 3. | In a blender, blitz 1/3 of the zucchini with 1/4 cup pasta water. Set aside. |
| 4. | Heat a wide skillet over medium heat. Drizzle in Basil Extra Virgin Olive Oil to coat the bottom. Add the remaining zucchini and saute until the zucchini begins to break down - about 5 mins. |
| 5. | Add in the pureed zucchini and a splash of pasta water. Stir in the butter, a few pieces at a time, stirring until melted and incorporated before adding the next piece. |
| 6. | Add in the pasta and use tongs to incorporate with the zucchini and heat through. Mix in the cheeses. Splashes of pasta water can be added to move things along if the mixture seems dry. Taste and season with salt if needed. |
| 7. | Fold in 6 or so torn basil leaves into the mixture. Serve with additional fresh basil and a drizzle of Basil Extra Virgin Olive Oil. |
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