Paccheri alla Nerano

Ingredients

• 8 oz paccheri pasta
• 2 whole zucchini, medium
• 4 whole garlic cloves
• 6 tbsp extra-virgin olive oil
• ½ cup fresh basil
• 1 to taste salt and pepper

Instructions

1. 1

   Trim both ends off each zucchini, then slice lengthwise into 1/8-inch-thick planks, as thin as possible, to ensure they cook quickly and crisp.

2. 2

   Slice each garlic clove into paper-thin slices, about the thickness of a coin, so it crisps quickly without burning.

3. 3

   Fill a large pot with water, add a large pinch of salt, and bring to a rolling boil over high heat, about 8 minutes.

4. 4

   While the water heats, pour 6 tablespoons of olive oil into a large skillet and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Add the zucchini slices in a single layer (work in batches if needed) and cook without stirring for 2 minutes until the bottom turns golden and slightly crispy.

6. 6

   Flip each slice with a spatula and cook the other side for 1.5 minutes until golden, then transfer to a clean plate.

7. 7

   Reduce the heat to medium and add the garlic slices to the same skillet (oil should still be in it), stirring constantly for 30 seconds until fragrant and just starting to turn pale gold.

8. 8

   Once the water is boiling, add the paccheri pasta and cook for 1 minute less than the package instructions say—the pasta should still have a slight firmness when you bite it.

9. 9

   Scoop out 1 cup of pasta cooking water using a measuring cup and set it beside the stove, then drain the pasta through a colander.

10. 10

    Pour the drained pasta directly into the skillet with the garlic and oil, then add 0.5 cup of the reserved pasta water and stir gently over medium heat for 1 minute until a light, silky sauce forms.

11. 11

    Gently fold the crispy zucchini into the pasta using a rubber spatula, turning the pasta over and over until the zucchini is evenly distributed.

12. 12

    Tear the fresh basil leaves with your fingers into rough pieces and scatter them over the pasta, then taste and add salt and pepper as needed.

13. 13

    Divide the pasta between two bowls and serve immediately while still hot and creamy.

Tools you’ll need

• large pot
• large skillet (12-inch preferred)
• wooden spoon
• rubber spatula
• colander
• measuring cup
• cutting board
• chef's knife

More recipes like this

• 

  Spaghetti alla Nerano

  25 min

• 

  Quesadillas de Flor de Calabaza

  30 min

• 

  Pesto Pasta with Cherry Tomatoes

  18 min

• 

  Baked Gnocchi with Tomato, Mozzarella & Basil

  25 min