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 |
| Active: | 20 min |
| 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
Instructions
- 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.