Ingredients
- 250 g (8.8 oz) spaghetti (Martelli or similar)
- 750 g (1.6 lb) zucchini, sliced 1/4" thick (a mandoline helps)
- Extra virgin olive oil
- 2 garlic cloves, peeled
- 1 tbsp anchovy colatura, or to taste
- 1 cup grated Vacche Rosse cheese (or another aged hard cheese)
- 10–15 fresh basil leaves
Instructions
Heat 2 tbsp EVOO in a large, heavy-bottomed saucepan. Add one garlic clove and let it sizzle and flavor the oil; remove once it starts to brown.
Add half the sliced zucchini and cook over medium heat, stirring intermittently, until completely softened and browned in places, about 15 minutes. Remove to a deep bowl and set aside — you'll blend these with pasta water.
Heat another 2 tbsp EVOO in the same pan, flavor with the second garlic clove, and remove it once browned. Add the remaining zucchini and cook down the same way.
While the second batch cooks, cook the spaghetti in boiling salted water.
Add 1 cup pasta water and 1 tablespoon anchovy colatura to the first batch of zucchini you set aside. Blend with an immersion blender (or food processor) until smooth. Stir this purée into the whole pieces of zucchini still cooking in the pan.
When the spaghetti is 2 minutes shy of al dente, add it to the pan with the zucchini along with most of the basil (reserve some for garnish), a generous glug of olive oil, 2/3 of the grated cheese, and a ladle of pasta water. Stir together, letting the pasta finish cooking in the sauce. Add more pasta water and oil as needed for consistency.
Serve garnished with additional basil, cheese, and olive oil.