Spaghetti W/ Fried Zucchini

• hidangan: 4

Bahan-bahan

• 16 oz. Spaghetti

• 4 Zucchini thinly sliced crosswise

• Caciocavallo Cheese freshly grated (or Provolone/Pecorino/Grana Padang)

• 6 Garlic Cloves halved

• 1 tsp. Hot Pepper Flakes (omits for kids)

• Handful of Basil Leaves

• Extra Virgin Olive Oil

Arahan

• Shallow fried zucchini in 1/2” oil until lightly browned sit aside, pour out extra oil & leave about 4T (1/4C) oil. Lightly fried the garlic, add chili pepper & sit aside.

• Cook pasta according to package in a heavy salted water.

Option 1:

• SCOOP the pasta into the oil, toss to coast. Add cheese and 1-2C of pasta water, stir vigorously to form a a creamy sauce. Add more cheese & water if necessary. Add basil, lightly tossed & serve w/ zucchini on top.

Option 2:

• Use a blender, blend up 1/2 of zucchini & zucchini juice, garlic/chili oil, 1C pasta water and cheese to form a creamy sauce. Add mint (instead of bail), bend to smooth.

• Toss the cooked pasta & zucchini sauce lightly to coat. Add more cheese & pasta water if necessary. Serve w/ fried zucchini on top.

Nota

• Caciocavallo is VERY expensive & hard to find. Buy chunk of Provolone & grate it yourself is probably the closest taste to the original. If you don’t have decent cheese selections locally, stick w/ Parmesan or Parmigiano Reggiano, the tase of pasta will change slightly; but stores normally go through them quickly so you have better chance to get a block of decently “fresh” cheese.

• I don’t buy pre-grated cheese, especially not the shelf-stable in the shaker jar type most American put on their pasta/pizza. If you don’t want to grate it at home, please purchase the pre-grated cheese from Whole Foods’s cheese counter.

• You can toss in the used cheese rinds into soups for added flavor.