Coast Cooking

Coast Cooking: Fried zucchini and pasta

By JULIAN BRUNT

Fried zucchini and pasta
Fried zucchini and pasta

This is about as simple a pasta dish as can be found.

Marcella Hazan's recipe is quite a bit more complicated than this, but it offers the same flavor combinations.

This is evidence that a good pasta dish does not have to be too complex, as long as the flavors you combine hold hands, and your technique is good, that’s what counts.

Consider using yellow squash for this recipe as well.

FRIED ZUCCHINI AND PASTA

1-2 fresh zucchini

AP flour

2-3 cloves smashed garlic

1 pound dried pasta

6-8 fresh basil leaves

1/2 stick butter

Parmigiano-Reggiano

Cook the pasta to package directions, drain and set aside. Slice the zucchini, dust with salt and wait for the moisture to weep out. Add oil to a pan, heat to medium, and add the crushed garlic, but remove before it burns. Rinse and dry the zucchini, dust in flour and fry until golden brown. Melt the butter in a pan, add the pasta and toss. Plate the pasta, top with torn basil leaves, the fried zucchini and lots of Parmigiano-Reggiano.

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