Author Notes
This is a recipe that I learned to make while I studied in Rome, Italy. - weightman43 —weightman43
Test Kitchen Notes
I loved this recipe, and I have a feeling it will become a new summer staple. The flavor of the squash sauce is sweet and subtle but by no means boring. It coats the pasta so like a creamy cheese sauce, you'd never guess that there was no cream involved. I did find I used significantly less olive oil in frying my vegetables, and they still came out nicely deep-fried. Also, I mixed the leftovers with some leftover smoked pork for the next day's lunch and the combination was stunning! - fiveandspice —The Editors
Ingredients
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1 1/3 c cups
extra virgin olive oil
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9
small zucchini or summer squash
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1/4 cup
diced onion
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4
garlic cloves
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5/1/2 teaspoons
sea salt
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1 pound
fettucine
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3 tablespoons
shaved pecorino peppato
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2 tablespoons
extra virgin olive oil
Directions
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Cut zucchini into 1/4 inch rounds. Heat 1 cup olive oil in large skillet. Add 2/3 of the zucchini and cook until browned and crispy. Do not crowd pan.Do in two batches if necessary. Transfer to paper towel with slotted spoon. Discard the oil and wipe pan
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Return the pan to the heat and add the remaining 1/3 cup olive oil. Add the onion,garlic, remaining zucchini and 1/2 tsp of the salt. Cook until zucchini are browned and crispy,about 6 to 8 minutes. Transfer to bowl of food processor and puree. Return the puree to the pan and keep warm over low heat
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Bring 5 quarts of water to a boil with the remaining salt. Cook the pasta al dente.Drain reserving one cup of the water.
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Add the pasta to the skillet with the zucchini puree and toss to coat. If the sauce is too thick add some pasta water 1/4 at a time. Add the zucchini rounds. Toss to mix well Top with pecorino and drizzle with remaining extra virgin olive oil
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