Pasta with the Zucchini

Pasta con le Zucchine

Vermicelli with zucchini fried, basil, garlic and ricotta salata: a first course tasty traditional cuisine.

4 servings

Easy

Pasta with the zucchini it's a first course direct and fragrant, suitable for a lunch or dinner where you want to bring to the table a few easily recognisable elements. The sweetness of the zucchini meets the flavor of the ricotta salata, while fresh basil introduces an aromatic note and garlic completes the seasoning with character. The central technique is frying the zucchini, which concentrates their flavor and creates a golden surface, soft inside and pleasantly consistent. vermicelli, cooked al dente and flavored in the frying oil, they absorb the aroma of the herbs and bind the dish together without the need for elaborate sauces. This recipe is considered a traditional dish.

Instructions

Voice reading

7 steps · natural Italian voice

Cut the zucchini

Wash and cut the zucchini into rounds Evenly spaced, no thicker than half a centimeter. A uniform size promotes even browning during frying and keeps the slices intact. Arrange them ready for cooking so they can be lowered into the oil without interrupting the temperature control.

Fry them zucchini

Pour the olive oil into a skillet large and fry the slices of zucchiniCook them until they are clearly golden brown on the surface, without letting them darken too much. When they are golden and soft in the center, carefully remove them and set them aside, keeping them in the fridge. skillet the scented oil from frying.

Brown the garlic

Cut two into small pieces cloves of garlic and add them to the same oil used for the zucchini. Brown them briefly until they become golden and release their aroma, avoiding browning them, which would make the taste bitter. Then add the garlic to the zucchini already fried.

Cook the vermicelli

Bring to a boil plenty of salted water and cook the vermicelli following the cooking necessary to keep them al denteCheck the consistency by tasting them: they should be cooked but still slightly firm in the center. Drain them carefully, without soaking them in the water beyond the desired doneness.

Season with oil

Transfer the vermicelli drained in the skillet with the frying oil still flavored with garlic. Stir to distribute the seasoning throughout the pasta, allowing the strands to coat evenly. The oil should blend with the vermicelli without being separated in excess at the bottom of the skillet.

Unite zucchini and basil

Add to vermicelli the zucchini fried and garlic, then finish with chopped fresh basil. Stir gently so as not to break the slices and to distribute the basil's aroma throughout the dish. Continue until the pasta and sauce are well combined and the zucchini are uniformly distributed.

Complete with ricotta

Plate the vermicelli just mixed and sprinkle them with ricotta salata grated. Distribute it evenly, so that the savory flavor accompanies the sweetness of the zucchini and the scent of basil. Serve while the pasta is still hot, to enhance the contrast between the seasoned pasta and the slightly dry surface of the cheese.

Chef's Tips

Fry them zucchini in a single layer until golden brown, so they maintain a recognizable consistency and better flavor the pasta in the cooking oil.