Pasta all'Anatra
Ingredients: zucchini, summer squash, basil, parmesan cheese, butter · 30 min cook time · 748kcal · $6.90
Ingredients
2ea zucchini, 1ea summer squash, 10g basil, 50g parmesan cheese, 20g butter, 100ml extra virgin olive oil, 200g spaghetti, 5g salt
Instructions
1. Prepare the ingredients: grate some cheese and chop the basil. The basil can be a bit past its prime as it will wilt in the dish.
2. Heat extra virgin olive oil in a pan until it's nice and hot, but not smoking.
3. Fry the zucchini and summer squash slices in the hot olive oil. Ensure the oil is deep enough to fry the slices on all sides and hot enough to cook them fast, preventing them from turning to mush. Fry until they are a nice deep golden brown, almost dark brown, without burning.
4. Drain the fried zucchini and squash in a strainer set over a pan.
5. Bring a pan of water to a simmer for the pasta. Season it with just a bit of salt, less than usual, because the pasta water will reduce and concentrate, and parmesan will add more salt.
6. Cook the spaghetti in the lightly salted simmering water.
7. Reuse the frying oil for the second batch of zucchini and squash if needed.
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