Ingredients
Scale
- 1 pound pasta
- Kosher salt
- Freshly ground black pepper
- 1/4 cup canola oil
- 2 small zucchini, scrubbed, halved lengthwise, and thinly sliced crosswise
- 2 tablespoons olive oil, plus more for drizzling
- 3 garlic cloves, crushed into a paste
- 4 tablespoons unsalted butter, cut into pieces
- 1/2 cup Parmigiano Reggiano cheese, grated, plus more for serving
- 10 fresh basil leaves, tightly rolled and thinly sliced, plus more for garnish
Instructions
- Bring a large pot of water to a boil. Add pasta and 2 tablespoons of salt. Cook until al dente, about 9 minutes. Reserve 1 cup of pasta water and set aside. Drain the pasta.
- Meanwhile, heat canola oil in a large sauté pan over medium heat until the oil shimmers. Add the zucchini, season with salt and pepper, and cook until lightly golden brown and crispy. Remove to a plate lined with paper towels and set aside.
- Add olive oil to the pan, then immediately add garlic and cook for 1 minute. (Do not let the garlic overcook or achieve any color). Add the zucchini, ½ cup of pasta water, and butter, and cook until a sauce forms. Add the pasta and toss to coat, adding more pasta water to thin the sauce if needed.
- Season with salt and pepper, add cheese, and stir. Continue to cook until combined, then fold in the basil.
- Transfer to bowls. Drizzle more olive oil over pasta and sprinkle additional cheese andfreshly-torn basil over top. Serve and enjoy!