Stanley Tucci's Zucchini Pasta
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes (best started 1 or 2 days before)
Cooking time: 30 + 10 minutes
Serves: 4
- Sunflower or canola oil for deep frying
- 1kg/2.2lbs zucchini (around 5-6 small ones), top and tailed
- 400g/14ozs. spaghetti or bucatini
- 1 clove garlic, finely chopped
- 3 tablespoons capers, finely chopped (or 100g/3.5ozs. guanciale)
- 75g/2.6ozs butter
- 3 basil leaves, thinly sliced
- 1 cup/80g/3ozs. parmesan cheese plus extra for serving
Step 1 - One or two days before you want to eat this, heat an inch of oil in a large pot or deep fryer until it reaches 180C/350F. With a mandolin slice the zucchini on the middle setting (2 out of 3). Gently lower a handful of the zucchini slices in the oil and fry until golden in colour. Using a slotted spoon remove from the pot and place in a bowl or container and repeat with the rest of the zucchini (I don't blot these on a paper towel as you need a bit of oil when you recook it the next day). Cover and refrigerate for 2 hours or overnight to soften.
Step 2 - Place a large pot of salted water to boil and start boiling the pasta. Then add the softened zucchini in a frying pan along with the garlic and capers or guanciale and fry for 2-3 minutes. Then add 2 ladlefuls of pasta water, basil leaves and butter allow the zucchini to soften and a sauce to develop. Add the parmesan and a little more pasta water if you need it. Season well with salt and pepper (this is very important).
Step 3 - Using tongs lift the pasta from the big pot into the saucepan and stir to coat with the sauce and distributing the zucchini and flavours among the pasta. Remove from the heat and place on plates and serve with extra parmesan and basil on top.