Stanley Tucci’s Courgette Pasta

Method

1. 1. Place the oil into a high sided saucepan suitable for deep frying and place over a medium-high heat. Heat until the oil is shimmering then add a slice of courgette to check if it’s hot enough - if the courgette sizzles when added to the oil it has come up to the correct temperature.
   
2. 2. Add the courgette slices, in batches, to the oil, frying until they are a lovely golden brown - this will take a while.
   
3. 3. Remove the courgettes with a slotted spoon onto some kitchen paper then season with a little salt and repeat until all of the courgettes are fried. Allow them to cool.
   
4. 4. Now, bring a saucepan of water to the boil and add the spaghetti, cooking according to the packet instructions, until al dente.
   
5. 5. Place a large frying pan over a medium heat and add the olive oil then add the cooled courgettes to the pan and cook, stirring occasionally, until they start to soften and break down, for about 3 to 5 minutes. Add a few splashes of the pasta water and then go in with a potato masher, roughly mashing the courgettes - you don’t want a smooth paste but something that resembles a rough, chunky pesto.
   
6. 6. Add the butter to the pan, allow to melt, then add in the pasta along with the basil and most of the cheeses, reserving some of each for garnishing.
7. 7. Remove the pan from the heat and toss everything to combine, adding more pasta water as necessary until you have a silky sauce that coats your pasta.
8. 8. Serve in bowls with the reserved cheese sprinkled on top, a seasoning of salt & pepper and a little grating of lemon zest.
   

• Summer
• courgette
• pasta
• Stanley Tucci
• summer pasta

Ingredients

• US
• METRIC