The Sexiest Pasta That Ever Was

Zucchini fried until golden, then stirred into spaghetti with butter, basil and a lot of Parmesan.

⏱ 35 min · easy · 🍽 serves 4

Ingredients

• 1 lb. spaghetti
• 4–5 zucchini, thinly sliced
• Fancy Peasant Greek Extra Virgin Olive Oil, for frying
• 2 tbsp. butter
• 1 large handful fresh basil, torn
• 1–1½ cups freshly grated Parmesan cheese
• Freshly cracked black pepper
• Fancy Peasant Greek Mountain Oregano Salt
• Reserved pasta water

Steps

1. Heat a generous amount of Fancy Peasant Extra Virgin Olive Oil in a large skillet over medium-high heat. Fry the zucchini in batches, without crowding the pan, for 4–6 minutes per batch, turning once, until golden and tender. Lift out with a slotted spoon and set aside on a plate.
2. Bring a large pot of well-salted water to a boil and cook the spaghetti until al dente, following the package time. Before draining, scoop out and reserve 2 cups of the pasta water.
3. In a large pan, combine the fried zucchini, butter and torn basil. Let the butter melt and coat the zucchini.
4. Transfer everything to a cool pot or large bowl. Add the hot, drained pasta and begin mixing quickly.
5. Add the Parmesan a handful at a time, stirring continuously and adding splashes of the reserved pasta water until a silky, glossy sauce forms.
6. Finish with freshly cracked black pepper, a sprinkle of Fancy Peasant Greek Mountain Oregano Salt to taste and extra Parmesan. Serve immediately.