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SPAGHETTI - Spaghettini with Spicy Fried Zucchini
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
MARIO BATALI Spaghettini with Spicy Fried Zucchini The Chew | |
1 pound | spaghettini |
4 cups | olive oil |
4 medium | zucchini, (thinly sliced) |
2 cloves | garlic, (minced) |
1 teaspoon | chili flakes, (or to taste) |
1/2 cup | pasta water |
3/4 cup | Basic Tomato Sauce |
1/4 cup | ricotta salata, (grated, plus more to garnish) |
1/2 bunch | fresh mint, (torn) |
step-by-step directions
Place a large pot of water over high heat. Bring to a boil and season with salt. Cook spaghettini according to package directions.
Onto a paper towel-lined baking sheet, add the sliced zucchini. Generously season with salt and let sit for 15 minutes. Using a paper towel, blot any excess moisture from the zucchini slices.
In a large, high-sided sauté pan, add the olive oil and place over medium-high heat. In batches, add the zucchini and fry for 4-5 minutes, until golden brown. With a slotted spoon, remove zucchini to a paper towel-lined platter and set aside.
In another large sauté pan over medium heat, add 3 tablespoons of olive oil (from the original high sided sauté pan), garlic and chili flake, cook for 1 minute. Add the pasta water and tomato sauce, and bring to a simmer. Add the cooked pasta, fried zucchini and the ricotta salata, and toss to combine. Garnish with more cheese and fresh torn mint.
Helpful Tips: use a mandolin or a food processor fitted with a slicing attachment to thinly slice the zucchini.
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