A delightful fusion of crispy zucchini and perfectly cooked spaghetti, tossed in a rich basil-infused sauce and topped with two types of cheese for a comforting, vegetarian meal.
Ingredients
4 cups sunflower oil
2 medium zucchini
12 ounces spaghetti
2 tablespoons olive oil
1 cup fresh basil
3 tablespoons butter
1/2 cup Pecorino Romano cheese
1/2 cup Parmigiano-Reggiano cheese
to taste salt
Method
Begin by heating sunflower oil in a deep fryer until it reaches 350°F (175°C). Slice the zucchini into thin rounds, about 1/8-inch thick.
Carefully fry the zucchini in batches until they achieve a lovely golden brown color, which should take around 4 to 5 minutes. Once done, transfer them to paper towels to absorb any excess oil and allow them to cool.
Once the zucchini has cooled, place it in a bowl, cover it, and let it chill in the refrigerator for a minimum of 8 hours or preferably overnight.
In a large pot, bring lightly salted water to a rolling boil and cook the spaghetti until it's just shy of al dente, approximately 9 to 10 minutes, stirring occasionally to prevent sticking.
While the spaghetti is cooking, heat olive oil in a skillet over medium heat. Add the chilled zucchini along with a pinch of salt, and sauté until it begins to soften and release its flavorful juices, about 3 to 5 minutes. Incorporate a splash of pasta water to aid in breaking down the zucchini into smaller, more manageable pieces.
Lower the heat to a gentle simmer, then introduce fresh basil and butter, stirring until the butter has melted completely and is well mixed in.
Using tongs, transfer the spaghetti directly into the skillet containing the zucchini mixture. Toss everything together to ensure the pasta is thoroughly coated, and then mix in grated Pecorino Romano and Parmigiano-Reggiano cheeses. If necessary, add a little more pasta water and adjust the seasoning for salt to taste.
Serve hot, garnished with extra grated cheese and fresh basil leaves for an added touch.
