ZUCCHINI PASTA

ANOTHER FAMILY-FAVORITE...My mother often made this pasta when dad picked zucchini fresh from our backyard garden. She grew up in Rome, near outdoor markets like Campo dei Fiori, where this heirloom variety, Romanesco zucchini, is abundant in season.

Fast forward, years later, on a work-related research trip to Italy (yes, I know how fortunate I am) our team stopped for lunch at Lo Scoglio, a restaurant on the Amalfi coast, where we ate Spaghetti alla Nerano, a dish the restaurant is famous for. So famous in fact, that Stanley Tucci went there on one of the early episodes of his show, Searching for Italy. He's calls the dish "life changing" and it has become one of his family's favorites as well (or so I've heard).

There is one key difference between the way this dish is prepared at the restaurant and my recipe. At Lo Scoglio the zucchini is fried, which Stanley believes is the key to its success. I slowly sauté the zucchini until meltingly tender and lightly browned. Either way it's molto delizioso!

Also (my opinion) the variety and size of the zucchini you use is what distinguishes this dish. Romanesco zucchini is sweeter and more flavorful, with few, if any seeds, and holds its shape better when cooked. If you can't find Romanesco Zucchini, buy baby zucchini or the smallest you can find.

Spaghetti optional...other shapes and sizes also work.

Hope your family enjoys it too! Now off to the market...

ZUCCHINI PASTA

1/4 cup (or more) extra-virgin olive oil

2 pounds VERY small zucchini, sliced across thinly (about 1/8 inch)

3 large garlic cloves, minced

3/4 pound spaghetti

3/4 cup grated Pecorino cheese plus more to pass

A couple leaves of basil, very thinly sliced across

Salt and pepper

Heat oil in a large skillet on medium. When it begins to shimmer, add the zucchini and a generous pinch of salt. Reduce heat, and cook gently, stirring occasionally to prevent sticking, until zucchini begins to soften and take on color, about 40 minutes. (Don't try to speed up this process.) Adjust temperature as needed to prevent burning. It will shrink in volume. Add the garlic and cook 1-2 minutes more. Remove from heat until ready to finish.

Cook pasta in boiling, generously salted water. Before draining, scoop out 1 cup of the pasta water and set aside. Drain and transfer cooked pasta to the skillet with the zucchini. Reheat on low, adding about 1/2 cup of the pasta water. Remove skillet from heat and toss in the cheese, a little at a time, until melted. Add more of the hot pasta water, a little at a time, if needed, to keep it moist. Season with salt and pepper. Serve immediately with a little basil and more cheese sprinkled on top. Serves 3-4.

Note: Stanley might toss in a pat of butter at the end. I don't think it's needed. You decide!