Spaghetti alle Zucchine (Spaghetti with Zucchini and Basil)

Name: Spaghetti alle Zucchine (Spaghetti with Zucchini and Basil)
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 4 servings
Ingredients: Sunflower oil, for frying; 6 medium zucchini; Salt; 14 ounces (400 grams) spaghetti; Freshly ground black pepper, optional; Grated Parmigiano-Reggiano, preferably aged 2 years; Butter, optional; 1 bunch fresh basil leaves, for serving

Getting reviews...

Level: Intermediate

Total: 2 hr 20 min (includes resting time)
Active: 20 min

Yield: 4 servings

Chef Tommaso De Simone of Lo Scoglio celebrates the fabulous flavors of the Amalfi Coast by using fresh local fish and seasonal produce from the family farm at this stunning seafront restaurant. His recipe for spaghetti served with sweet zucchini, Parmigiano-Reggiano and aromatic basil is the perfect example of quality ingredients carefully combined with love and attention. For extra decadence, stir through a spoonful of butter before serving.

Level: Intermediate

Total: 2 hr 20 min (includes resting time)
Active: 20 min

Yield: 4 servings

Ingredients

Deselect All

Sunflower oil, for frying

6 medium zucchini

Salt

14 ounces (400 grams) spaghetti

Freshly ground black pepper, optional

Grated Parmigiano-Reggiano, preferably aged 2 years

Butter, optional

1 bunch fresh basil leaves, for serving

Directions

Pour enough oil in a large pot to fill about a third of the way and heat over medium heat. Slice the zucchini into thin rounds and then fry in the hot oil until they begin to turn golden. Drain the zucchini with a slotted spoon, place in a bowl and leave in the fridge to rest and soften, at least 2 hours and up to overnight.
When you are ready to prepare the dish, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve some of the cooking water for the next step.
Heat the rested zucchini in a large skillet or pot along with 2 ladles of the spaghetti cooking water and season with a pinch of salt and freshly ground black pepper if desired.
Drain the spaghetti and add to the pan with the zucchini. Remove the pan from the heat, add a couple of handfuls of grated Parmigiano-Reggiano, a spoonful of butter if using and toss everything together well.
Divide into 4 portions, sprinkle the pasta with more Parmigiano-Reggiano and top with a fresh basil leaves before serving.