Name: The Sexiest Pasta That Ever Was
Ingredients: 1 lb. spaghetti; 4–5 zucchini, thinly sliced; Fancy Peasant Greek Extra Virgin Olive Oil, for frying; 2 tbsp. butter; 1 large handful fresh basil, torn; 1–1½ cups freshly grated Parmesan cheese; Freshly cracked black pepper; Fancy Peasant Greek Mountain Oregano Salt; Reserved pasta water

The Sexiest Pasta That Ever Was

Every time I travel to Italy, the first place I visit is Conca del Sogno. Hidden along the Amalfi Coast, they serve what might be the greatest zucchini pasta on earth.

This is my Greek twist on Pasta alla Nerano.

Ingredients:

1 lb. spaghetti
4–5 zucchini, thinly sliced
Fancy Peasant Greek Extra Virgin Olive Oil, for frying
2 tbsp. butter
1 large handful fresh basil, torn
1–1½ cups freshly grated Parmesan cheese
Freshly cracked black pepper
Fancy Peasant Greek Mountain Oregano Salt
Reserved pasta water

What you'll need

1L Everything Olive Oil $55

Greek Mountain Oregano Salt $21

Method:

Heat a generous amount of Fancy Peasant Extra Virgin Olive Oil and fry the zucchini until golden and tender. Remove and set aside.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 2 cups of pasta water before draining.
In a large pan, combine the fried zucchini, butter, and basil. Allow the butter to melt and coat the zucchini.
Transfer everything to a cool pot or bowl. Add the hot pasta and begin mixing quickly.
Add the Parmesan a handful at a time, stirring continuously while adding splashes of reserved pasta water until a silky, glossy sauce forms.
Finish with freshly cracked black pepper and extra Parmesan.

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