Stanley Tucci Zucchini Pasta Recipe

Ingredients

In a heavy bottom pot, bring ½ to 1 quart of sunflower oil to 350°F.

Slice the zucchini into thin rounds. In batches, fry the zucchini in the hot oil until they turn blistered and golden, about 5-7 minutes per batch. Use a spider or slotted spoon to transfer the zucchini to a bowl or plate lined with paper towels. Repeat until all of the zucchini is fried. Refrigerate the zucchini for at least 30 minutes up to overnight.

When ready to prepare the dish, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water to make the sauce.

In a large frying pan over medium-high, add the olive oil and heat the rested zucchini with 2 ladles of the warm spaghetti cooking water, stirring well until saucy. Season with a few pinches of kosher salt and freshly ground black pepper.

Drain the spaghetti and add to the pan with the zucchini, tossing well to combine. Remove the pan from the heat and add a couple of handfuls of grated Parmesan cheese then toss everything together well. Stir in the butter and more water as needed to enrich the sauce.

Add more Parmesan and top with fresh basil leaves before serving.