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.
Sign Up and Save
Get six months of free digital access to the Sun Herald
FRIED ZUCCHINI AND PASTA
1-2 fresh zucchini
2-3 cloves smashed garlic
1 pound dried pasta
6-8 fresh basil leaves
1/2 stick butter
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.