Fried Zucchini Pasta
Fried Zucchini Pasta
Ingredients
300 g (10.6 oz) spaghetti
600 g (21 oz) zucchini
1 bunch fresh basil leaves
1 garlic clove
3 tablespoons Pecorino Romano or Parmigiano Reggiano, finely grated
150 g (5.3 oz / about ¾ cup) Provolone Dolce, freshly grated
Extra-virgin olive oil (EVOO), generously for frying and finishing
Instructions
Begin by preparing the zucchini, as evenly sliced pieces are essential for this dish. Trim off both ends and discard. Place each zucchini on a cutting board and slice it into thin, uniform rounds from end to end.
Fill a large pot with about 5 liters of water and place it over high heat; this will be used to cook the pasta.
Set a small pot over medium heat and pour in a generous amount of extra-virgin olive oil. Once heated, test the oil by dropping in a small slice of zucchini—if it sizzles immediately, the oil is ready.
Fry the zucchini in small batches, being careful not to overcrowd the pot. Cook until the slices are golden and tender, stirring occasionally to ensure even frying.
Line a plate with paper towels and scatter a few fresh basil leaves on top. Transfer the fried zucchini onto the plate to drain excess oil while allowing the basil to lightly perfume them. Repeat until all zucchini are fried, refreshing the paper towels and basil as needed.
By this point, the pasta water should be boiling. Add a tablespoon of rock salt, stir to dissolve, then add the spaghetti and cook according to package directions.
Grate the provolone cheese and set it aside.
As the pasta nears doneness, place a large frying pan over medium heat and add 3–4 tablespoons of extra-virgin olive oil. Lightly crush the garlic clove with the palm of your hand or the flat side of a knife and add it to the oil to infuse gently.
About 1–2 minutes before draining the pasta, add the fried zucchini and basil to the pan, stirring gently to reheat and coat them in the oil.
Before draining the pasta, reserve some of the cooking water using a mug. Remove the garlic clove from the pan, then drain the pasta and transfer it directly to the zucchini pan.
Add a generous amount of reserved pasta water (about ⅔ of a mug) and toss everything together over low heat using tongs, allowing the sauce to emulsify and coat the pasta evenly.
Once well combined, turn off the heat and add the Pecorino cheese along with extra fresh basil. Toss vigorously to create a creamy, glossy sauce.
Finish by adding the provolone cheese and the remaining pasta water, tossing again until smooth. If the cheese begins to stick, add a splash more pasta water and mix until silky.
Serve immediately and enjoy.