Ingredients
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1 tablespoon unsalted butter
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2 tablespoons extra-virgin olive oil
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3 large zucchini, scrubbed clean, chopped onto small pieces
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1/2 cup plain flour
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8 garlic cloves, peeled and smashed
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10 fresh basil leaves, torn or cut into small pieces
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1/2 cup parmigiano-reggiano, plus more for table
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salt and pepper, to taste
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pasta
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1 pound pasta, fusilli, shells, spaghetti shaped
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handful of salt
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garnish
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few whole leaves of basil
Directions
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1
Done
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Dust the zucchini with flour, you may not use the full 1/2 cup but assure pieces are lightly covered. |
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2
Done
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In a large (at least 12-inch) sautè pan over medium-high heat, melt the butter and oil. |
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3
Done
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Add the zucchini, garlic, and half the basil. Season with salt and a few grinds of pepper. |
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4
Done
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Continue to cook until the zucchini is very soft, caramelized, and reduced to about 1 cup, another 20 to 25 minutes |
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5
Done
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When the garlic becomes dark, remove from pan and discard. |
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6
Done
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pastaBring a large pot of water to a boil, 4 quarts or 2 litres per pound. You want plenty of water - pasta needs to move around or it will become mushy. If you do not have a large pot, use two small ones. |
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7
Done
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Add a generous amount of salt - or a general rule is one heaping tablespoon for each pound of pasta. The water should be "slightly less salty than the sea." |
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8
Done
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Add the preferred pasta shape to the water. Set a timer for 7 minutes but test pasta after 5 minutes. |
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9
Done
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Once the pasta is al dente (slightly chewy and less resistant to the bite), take a mugful of the water out and set aside. Drain pasta in a colander. |
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10
Done
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Add the pasta to the zucchini and coat well, add about 1-2 tablespoons of the starchy pasta water to help bind the sauce to pasta, then sprinkle in the cheese, toss again. Add more water if necessary to assure everything is nicely coated. |
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11
Done
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Place in large serving dish, or individual plates, garnish with fresh basil. |
