Ingredients:

  • 1 lb Spaghetti
  • 2 tbsp Sea Salt
  • 400g Zucchini
  • 300g Cherry Tomatoes
  • 4 Cloves Garlic
  • 1/2 tsp Red Pepper Flakes
  • 1/4 cup Extra Virgin Olive Oil
  • 50g Parmesan Cheese
  • 15g Fresh Basil
  • 1 tbsp Lemon Juice
  • Black Pepper

Instructions:

  1. Boil the water. Fill a large pot with water and add the 2 tbsp of sea salt. Wait until it's a rolling boil before adding the 1 lb of spaghetti.
  2. Prep the vegetables. While the water heats, slice the 400g of zucchini into half moons and shave the 4 garlic cloves into paper thin slices.
  3. Start the sear. Heat the 1/4 cup of olive oil in a large skillet over medium high heat until it shimmers and swirls easily.
  4. Brown the zucchini. Add the zucchini in a single layer. Cook for 2 minutes without moving them until the bottoms are deeply golden and caramelized.
  5. Add the aromatics. Toss in the shaved garlic and 1/2 tsp red pepper flakes. Sauté for 30 seconds until the garlic is fragrant but not browned.
  6. Blister the tomatoes. Stir in the 300g of cherry tomatoes. Cook for 3-4 minutes until the skins start to wrinkle and pop under slight pressure.
  7. Rescue the water. Before draining the pasta, scoop out 1/2 cup of the starchy water. Drain the spaghetti while it's still slightly firm.
  8. Marry the dish. Add the pasta and the reserved water to the skillet. Toss vigorously over medium heat until a glossy, velvety sauce coats every strand.
  9. Season and brighten. Turn off the heat. Stir in the 1 tbsp of lemon juice and the 50g of Parmesan cheese.
  10. Final garnish. Fold in the 15g of torn basil leaves and a generous crack of black pepper. Serve immediately while the aromas are at their peak.