Zucchini and basil spaghetti

Serves 2

Ingredients:

200g dried spaghetti
2 large zucchini (approximately 400-500g)
1/4 cup olive oil + more for garnishing
2 cloves garlic
1 cup fresh basil leaves (loosely packed)
2 Tablespoons grated Parmigiano Reggiano + more for garnish
1 Lemon, cut into wedges
Salt and black pepper

Method: 

1.     Slice the zucchini very thinly using a mandolin or a knife if you don’t have a mandolin.

2.     Heat a large pan over medium high heat. Add 1/4 cup olive oil to the pan and when it’s hot, add 1/3 of the zucchini slices. Fry until they are a light golden, stirring every so often. Scoop them out and onto a nearby plate. Fry the remaining zucchini in two batches and then set aside. When finished, return all the zucchini to the pot and then turn off the heat.

3.     Bring 1L of salted (2 tsp. salt per L of water) water to the boil, in a large pot, and drop in your spaghetti. As it begins to soften, gently lower it into the water so it is completely submerged and cook until ‘al dente’ according to the package. Usually about 10 minutes for spaghetti.

4.     Return the zucchini pan to medium heat and add the garlic, sizzling it until it becomes fragrant.  Next, add in the basil leaves and also fry them in the oil. At this stage I like to crack lots of black pepper into the pan as well.

5.     Reserve a coffee mug worth of pasta cooking water (about 300ml) and then drain the pasta and add it to the zucchini pan.

6. Stir in the reserved cooking water and turn the heat to high. Let this bubble away and when the liquid is almost completely reduced, appearing creamy, and coating the pasta, turn the heat to low and add in the parmesan cheese and and toss or stir vigorously.  Taste the pasta for seasoning.

7. Divide in bowls and top with extra parmesan cheese, basil, black pepper and a drizzle of good olive oil.  Serve with a wedge of lemon.