Zucchini Pasta
Ingredients
- 400 gDried pasta (linguine or spaghetti type)
- 3 pcZucchini (thinly sliced into rounds)
- 4 tbspExtra virgin olive oil
- 60 gParmesan cheese (finely grated)
- 2 pcGarlic (cloves smashed)
- 1 pcBasil (leaves picked)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Golden zucchini rounds sautéed in olive oil that soften to coat the pasta. An emulsion of starchy cooking water and parmesan, finished with fresh basil.
- 1
Slice the zucchini into thin, even rounds. Smash the garlic cloves with the flat of a knife without chopping them to infuse the oil without burning the flesh.
- 2
Heat olive oil in a sauté pan. Brown the zucchini until supple and lightly colored. Add the garlic halfway through the cooking process.
- 3
Plunge the pasta into salted boiling water. Remove them one minute before the indicated time: they must remain firm to the bite.
- 4
Transfer the pasta to the sauté pan with a ladle of cooking water. Add parmesan and basil. Stir vigorously: the water and cheese must create a creamy sauce that coats every pasta.
Frequently asked questions
How do you get this dish right?
- Never discard all the pasta water: the starch it contains is the only secret to a sauce that coats perfectly without adding cream.
- Brown the zucchini well to develop sugars, but lower the heat if the garlic starts to turn dark brown.
How long does this dish keep?
Keep for 24h in the fridge, though the pasta loses its texture. Reheat in a pan with a splash of water.
