- 2 cups Sunflower Oil
- 6- 8 medium Zucchini
- Extra-virgin olive oil
- 1 pound Spaghetti
- Large bunch of fresh Basil torn. Avoid the stems.
- 3 cups grated Parmigiano-Reggiano
- Sea salt to taste
- 2-3 Tbsp Butter Optional
- 1 clove Garlic lightly crushed. Optional
Heavy Pan
Stainless Pot
Glass Bowl with Lid
Put the sunflower oil in a large pot and bring to 375F over medium-high heat.Slice the zucchini into thin rounds and fry in batches until golden brown. Remove and set aside on paper towels to drain.Add the basil, olive oil and put in the fridge overnight. Get it back to room temperature before using. You can skip the overnight rest if you’re in a hurry, but the overnight rest is a big improvement. Boil the pasta until al dente and drain, reserving about 1 cup of the pasta water.Place the cooked pasta back into the pot over low/medium heat along with the zucchini mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Add some of the Parmigiano a bit at a time to the mixture and continue to combine by stirring gently and tossing. Finish with the butter, if using. Serve immediately.
