Pasta with fried zucchini tastes like summer: golden, slightly crispy zucchini, the aroma of fresh basil or a hint of mint, grated cheese, and a pinch of salt that evokes the sea breeze of Pantelleria – a simple, rich flavor that invites you to take a bite!
Here’s the recipe:
INGREDIENTS
Serves 4:
2 Pantesca zucchini
350 g vermicelli
Olive oil for frying
Parmesan cheese, to taste
Basil or mint
Ground black pepper, to taste
PROCEDURE
Slice the zucchini into ½-inch-thick rounds and fry them in plenty of hot olive oil. Some people like to add a clove of garlic to fry with the zucchini, infusing the oil with flavor.
Let them brown well on both sides, then set them aside in a deep dish. Lightly salt them.
Meanwhile, bring a large pot of water to a boil, add salt, and cook the pasta according to the cooking time indicated on the package.
Drain the pasta and transfer it to a large bowl, adding half of the fried zucchini and a little extra virgin olive oil. Mix gently. Add basil or mint to taste and garnish the dish with the remaining zucchini, a generous handful of grated Parmesan, and a sprinkle of black pepper.
Enjoy your meal!
