Spaghetti Alle Zucchine (Spaghetti With Zucchini and Basil)

Ingredients

• Sunflower oil for frying
• 6 medium zucchini
• Salt
• 14 ounces | 400 grams spaghetti
• Freshly ground black pepper (optional)
• Grated Parmigiano-Reggiano (preferably aged 2 years)
• 1 bunch fresh basil leaves

Directions

1. Heat a generous amount of sunflower oil in a large saucepan.
2. Slice the zucchini into thin rounds and then fry in the hot oil until they begin to turn golden. Drain the zucchini with a slotted spoon, place in a bowl and leave in the fridge to rest and soften for at least 2 hours.
3. When you are 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 some of the cooking water for the next step.
4. Heat the rested zucchini in a large frying pan along with 2 ladles of the spaghetti cooking water and season with a pinch of salt and freshly ground black pepper if desired.
5. Drain the spaghetti and add to the pan with the zucchini. Remove the pan from the heat, add a couple of handfuls of grated Parmigiano-Reggiano and toss everything together well.
6. Divide into 4 portions, sprinkle each bowl with more Parmigiano-Reggiano and top with a few fresh basil leaves before serving. For extra decadence stir through a spoonful of butter before serving.