— 1 lb. Garofalo Mezze Maniche Rigate
— Kosher salt
— 1/4 cup canola oil
— 2 small zucchini, scrubbed, halved lengthwise and thinly sliced crosswise
— Freshly ground black pepper
— 2 tablespoons olive oil, plus more for drizzling
— 3 cloves garlic, crushed to a paste
— 4 tablespoons unsalted butter, cut into pieces
— 1/2 cup freshly grated Parmigiano Reggiano cheese
— 10 fresh basil leaves, chiffonade
Transfer to bowls, drizzle with more olive oil and sprinkle with more cheese and basil, if desired.
1. Bring a large pot of water to a boil, add the pasta and 2 tablespoons of salt. Cook until al dente, about 9 minutes. Reserve 1 cup of the pasta cooking water and set aside. Drain the pasta well.
2. While the pasta is cooking, heat the canola oil in a large high sided sauté pan over medium heat until the oil shimmer. Add the zucchini, season with salt and pepper and cook until lightly golden brown and crispy. Remove to a plate lined with paper towels and set aside.
3. Add 2 tablespoons of olive oil to the pan, add the garlic and cook for 1 minute (do not let the garlic achieve any color). Add the zucchini, some of the pasta water and the butter and cook until a sauce forms. Add the pasta and toss to coat adding more water to thin it out slightly, if needed. Season with salt and pepper, add the cheese and continue to cook until combined. Fold in the basil.
4. Transfer to bowls, drizzle with more olive oil and sprinkle with more cheese and basil, if desired.