Simpaticissimo e in accordo con la mia idea di non friggere le zucchine, ma di cucinarle in forno. La preparerò stasera. Fino a pocanzi ero un po' preoccupata dalla mia licenza di arrostire... Mi hai sciolto ogni dubbio. Grazie, chef Rosario🙏🏽
Ingredients 8 oz Spaghetti (choose bronze die extruded) 4 Small zucchini (max 2” in diameter) 2 Tbsp Extra virgin olive oil for roasting zucchini ¼ Cup Extra virgin olive oil for sauce 2 Garlic cloves, chopped A bunch of fresh basil, leaves removed and thinly sliced 1 ¼ Cups Pasta water Salt and pepper to taste 1 Cup Caciocavallo cheese, shredded (provolone works as well) ¼ Cup Parmigiano Reggiano, shredded Directions 1. Preheat oven to 475 °F 2. Bring a large pot of water (4 to 5 quarts) to a boil over high heat. 3. While water is heating, carefully wash and slice the zucchini (¼” slices). Toss with 2 Tbsp of olive oil and roast for approximately 20 minutes or until lightly golden. 4. Once the water has reached a rapid boil, add salt and then the pasta. Cook until very al dente (about 1 minute less than the recommended cooking time on package directions). 5. When pasta is almost ready, heat the olive oil in a large, fairly deep sauté pan over medium heat. Add the garlic and cook for a minute, stirring until it just begins to turn golden. 6. Drain spaghetti (reserving 1 ¼ Cup of pasta water) and add it to the sauté pan. Turn the heat to low and add the reserved pasta water a little at a time as needed to finish cooking the spaghetti and achieve a sauce with a creamy consistency. Add zucchini (reserving a few for garnish) and stir until well incorporated. Season with salt and pepper to taste. 7. Turn heat off! 8. Add the shredded caciocavallo a little at the time along with most of the Parmigiano. Stir and add a little more pasta water if necessary to keep the dish moist and creamy. 9. Transfer to a serving platter, cover with the saved zucchini, the remaining Parmigiano, and a basil garnish. Buon appetito and SHARE THE PASTA!
