Ingredients
Oil for Frying
- ½ quart sunflower oil or vegetable oil (2 cups)
Vegetables and Herbs
- 6 medium zucchini, thinly sliced (about 2 1/2 pounds)
- 1 cup chopped fresh basil
- Kosher salt, to taste
Other Ingredients
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 pound spaghetti
- 2 cups grated parmesan cheese
Instructions
- Heat the oil: Add the sunflower or vegetable oil to a large pot and bring it to a boil over medium-high heat, preparing for frying the zucchini.
- Fry the zucchini: Carefully fry the thinly sliced zucchini in the hot oil until golden brown, about 5-6 minutes. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Combine zucchini with basil and seasoning: In a bowl, mix the fried zucchini slices with chopped fresh basil and salt to taste. Drizzle with extra virgin olive oil for enhanced flavor.
- Cook the pasta: Boil spaghetti in salted water until al dente. Before draining, reserve 2 cups of the pasta cooking liquid to use later for the sauce.
- Make the creamy sauce: Transfer the cooked pasta to a large skillet over medium-low heat. Toss it with the fried zucchini mixture while gradually adding the reserved pasta cooking water. Stir until the sauce develops a creamy consistency.
- Add parmesan cheese: Sprinkle in the grated parmesan and toss continuously so the pasta and zucchini become coated in a luscious, creamy sauce. Adjust seasoning with additional salt if needed.
- Serve: Drizzle with extra virgin olive oil and serve immediately with extra parmesan cheese available on the side for sprinkling.
Notes
- Zucchini can be fried and prepared up to 5 days ahead of time, making this dish convenient for meal prep.
- Using fresh basil and good quality parmesan cheese enhances the authentic Italian flavor.
- Keep the pasta cooking liquid reserved as it helps achieve the perfect creamy sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Frying
- Cuisine: Italian
