Bucatini alla Nerano
NORMAL | 35 MIN | SERVES 6
Ingredients
1½–2 cups ENZO Organic Extra Virgin Olive Oil - Medium, or as needed
2 medium green zucchini, sliced into 1/8” rounds
Kosher salt, to taste
1 lb. bucatini
2 garlic cloves, minced
6-8 fresh basil leaves, roughly torn
½ cup Pecorino Romano, grated
½ cup Parmigiano-Reggiano, grated
Freshly ground black pepper, to taste
ENZO Organic Basil Crush Olive Oil, for drizzling
Directions
Step 1
Pour 1½–2 cups ENZO Organic Extra Virgin Olive Oil into a large, heavy skillet, creating about ½” of oil. Heat over medium to medium-high until shimmering. Working in batches, shallow-fry zucchini slices until golden brown on both sides, ~4–5 minutes per batch. Transfer to a paper towel-lined plate and season lightly with salt. Repeat with remaining zucchini.
Step 2
Let zucchini rest at room temperature for 20–30 minutes, allowing it to soften slightly and develop a richer flavor. While the zucchini rests, bring a large pot of generously salted water to a boil. Add bucatini and cook until about 2 minutes shy of al dente. Reserve 1–2 cups of the pasta cooking water before draining.
Step 3
Carefully pour off most of the olive oil from the skillet, leaving about 2 tablespoons behind. Add garlic and cook over medium heat for 30–60 seconds, just until fragrant. Add the rested zucchini to the skillet and gently stir, allowing some of the slices to break down. Pour in ½ cup of the reserved pasta water and simmer for 2–3 minutes to create the base of the sauce. Stir in torn basil.
Step 4
Add the drained bucatini directly to the skillet and toss to coat. Sprinkle in Parmigiano-Reggiano and Pecorino Romano, tossing continuously while adding additional reserved pasta water, a few tablespoons at a time, until the cheese melts into a silky sauce that coats the pasta.
Step 5
Season with freshly ground black pepper and additional salt, if needed. Divide among serving bowls and finish with extra grated cheese, fresh basil, and a drizzle of ENZO Basil Crush Olive Oil. Serve immediately.
