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FEATURED RECIPE

Spaghetti con Zucchini alla Nerano

Recipe from Stanley Tucci's "Taste"

Serves 4

Ingredients

• 1/2 quart sunflower oil or vegetable oil
• 8-10 small zucchini
• 1.5 cups chopped fresh basil
• Sea salt to taste
• Extra-virgin olive oil
• 1 pound spaghetti
• 3 cups grated Parmigiano-Reggiano

Directions

1. Put the sunflower oil in a large pot and bring to a low boil over medium-high heat.
2. Slice the zucchini into thin rounds and fry in the oil until it is golden brown. Remove and set aside on paper towels.
3. Sprinkle with the basil and the salt to taste.
4. Transfer to a bowl and drizzle liberally with olive oil.
5. Boil the pasta until al dente and strain, reserving about 2 cups of the pasta water.
6. Place the cooked pasta in a large pan or pot over low heat, along with the zucchini mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately.

Note: The zucchini mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.