Description
This regional pasta dish from Naples is super simple and easy.
Ingredients
- 1 ½ pounds zucchini, sliced
- ½ cup olive oil, or more as needed
- 3 tablespoons olive oil
- 2 cloves garlic, or more to taste
- 1 (16 ounce) package spaghetti
- ½ cup grated aged provolone cheese
- ¾ cup chopped fresh basil
- salt and freshly ground black pepper to taste
Instructions
- Place zucchini slices on a plate and let dry for 1 hour.
- Heat 1/2 cup oil in a skillet over medium heat. Add zucchini slices in batches and deep fry until brown
- 10 to 15 minutes per batch. Drain on paper towels and allow to cool. Mash 1/3 of the zucchini.
- Place 3 tablespoons olive oil and garlic cloves in a large saucepan over low heat. Watch carefully and simmer until garlic cloves are a light golden brown and oil is infused with garlic flavor
- 15 to 20 minutes. Stir in mashed zucchini. Add zucchini slices.
- Meanwhile
- bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water
- stirring occasionally
- until tender yet firm to the bite
- about 12 minutes. Drain spaghetti
- reserving some cooking water.
- Add spaghetti and provolone cheese to the saucepan. Toss and add hot pasta water until sauce becomes creamy. Mix in basil
- season with salt and pepper
- and serve.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 1 hr 40 mins
Servings: 8