Pasta with Olive Oil, Garlic, and Zucchini

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Pasta with Olive Oil, Garlic, and Zucchini

3/4 pound dried spaghettini

3/4 pound zucchini

Gray salt and freshly ground pepper

1/2 cup extra virgin olive oil

2 tablespoons minced garlic

1/2 teaspoon red pepper flakes

3 tablespoons coarsely chopped fresh basil

2 tablespoons finely chopped fresh flat-leaf parsley

1/4 cup basil oil

1/2 cup grated Parmesan cheese plus a small piece

 

 

 

 

Bring a large pot of water to a boil and add salt. Add

the pasta and cook until al dente, about 10 minutes.

 

While the water comes to a boil and the pasta cooks,

cut the zucchini with the fine French-fry cutter on a

mandoline. If you do not have one, cut by hand into

the longest, finest julienne you can manage. Season

with salt and pepper. If your zucchini is very finely

cut, it does not need to be cooked. Otherwise, place

in a colander, suspend over the pasta pot, cover the

pot, and steam the zucchini until still slightly

crunchy, about 2 minutes.

 

Heat 1/4 cup of the olive oil in a small skillet over

medium-high heat until hot. Add the garlic and sauti

briefly until light brown. Turn on the exhaust fan and

add the red pepper flakes. Quickly add the basil and

parsley, mix well, and remove from the heat.

 

When the pasta is al dente, drain through a colander,

reserving about 1/2 cup of the pasta cooking water.

Pour the pasta into a warm serving bowl, add the

zucchini, basil oil, the garlic mixture, and 1/2 cup

of the cheese. Toss well, adding cooking water as

needed to make a smooth sauce. Taste for seasoning and

add salt and pepper as needed. Grate about 2

tablespoons Parmesan over the top and serve at once.

(Serves 4)

 

Source: Tra Vigne by Michael Chiarello

Formatted by Chupa Babi in MC:

 

ChefNote: The reason to save the basil oil to toss

with the pasta at the end is so the oil will have a

fresh, uncooked taste.

ChupaNote: if ever a recipe was made for red pepper

flakes, its this one!! Add more! Add more! Also added

a handful of minced red onion, and a handful of minced

yellow, orange and red bell peppers. If you don't have

basil oil, regular olive oil is fine. Or some other

falvorful oil; walnut, hazelnut, etc.

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