Pasta alla Nerano

食材

1/3 cup best quality extra-virgin olive oil (80 mL), for shallow-frying

2–3 small zucchini (about 10–14 oz / 300–400 g), sliced into ¼-inch (6 mm) rounds (see note)

Kosher salt and freshly ground black pepper

(Optional) 1 small garlic clove, sliced thin (about ⅛ oz / 3 g)

1/2 pound spaghetti , preferably bronze-die extruded, such as DeCecco (225 g)

1 tablespoon unsalted butter (14 g)

1/2 cup finely grated Parmesan or Pecorino Romano (about 1.5 oz / 45 g) — or a blend of Parmesan and aged provolone; provolone del Monaco if you can get it

A handful of fresh basil leaves, very roughly chopped (about ⅓ oz / 10 g)

步驟

Heat olive oil in a skillet until shimmering but not smoking. Lay as many zucchini slices as you can fit in a single layer and fry, turning occasionally, until deeply browned but not blackened, about 5 minutes. Pour the zucchini and oil through a fine mesh strainer, return the oil to the skillet, and repeat until all the zucchini is fried. If desired, you can then lay the zucchini slices out on a wire rack set in a rimmed baking sheet and refrigerate them uncovered overnight for extra flavor.

In wide, straight-sided saute pan or braiser, bring a couple inches of water to a boil. Add the spaghetti until just shy of al dente.

Meanwhile, return the zucchini to the a large skillet. If using garlic, add it now and cook, stirring, over medium heat just until fragrant, about 1 minute. When the pasta is about half done, add a ladleful of the pasta water to the skillet with the zucchini. Simmer and stir until the zucchini starts to break down in the sauce and the liquid takes on a deep golden color, a few minutes.

Stir in the torn basil and continue simmering until the pasta is one minute shy of al dente (about 2 minutes less than the package directions). Using tongs, transfer the pasta to the skillet with the zucchini. Add the butter and bring to a simmer over high heat and cook, tossing and stirring continuously until the pasta is fully cooked, adding ladles of pasta water as necessary to keep the sauce loose, creamy, and emulsified.

When the pasta is fully cooked, remove from heat. Stir in the cheese until smooth. Adjust the sauce with more pasta water if necessary. Season with pepper, transfer to a serving platter, and finish with more cheese and a drizzle of olive oil. Serve immediately.

筆記

https://www.patreon.com/posts/pasta-dish-that-137422757