Sunshine AND Raviolis

Spaghetti & Fried Zucchini

Growing up in the farthest Northeast section of Philadelphia, my Italian father settled his last 37 years of life quite a distance from his family’s beginnings in South Philly.  Needless to say, this almost-a-suburb area of the city was just that – upper middle class, a little preppy and a lot more Anglo-Saxon than not.  Something like this very southern dish wasn’t in the rotation at my friends’ dinner tables.  In fact, it wasn’t until 2010, with my soon-to-be husband, that I first saw a look other than fright when mentioning this dish.  I knew he was a keeper when he not only had heard of it, but also looked forward to it.  FYI he’s a WOP, too.

Serves 2

Ingredients

2 zucchinis

1 shallot

5 tbsp olive oil, divided

½ tsp red pepper flakes

¼ lb spaghetti

½ cup Parmigiano Reggiano

Directions

• In a large pot, boil salted water for spaghetti.

• Thinly slice zucchinis and lie flat, without overlapping, on paper towels.  Sprinkle with salt before covering zucchini with another layer of paper towels.  Press gently so that the towels will absorb excess water.  Set aside.

• In a large frying pan, heat 2 tbsp olive oil on medium heat.  After removing and discarding paper towels, gently place zucchini slices into pan, making sure not to over lap.  Season with salt and pepper.  After they begin to sizzle, flip slices over to fry on other side.  Remove as they cook, draining on paper towels or cooling rack.

• Continue to add remaining tablespoons of oil as needed to the pan, and continue the above step until all slices have been fried.

• In the same pan, add the shallot and season with salt and pepper.  After about five minutes on medium low heat, or until the shallot has sautéed to a golden brown, add red pepper flakes.  Turn heat to lowest temperature to finish cooking.

• Cook spaghetti in boiling water according to package directions, shy one minute.

• When spaghetti is ready, drain from boiling water and place directly into frying pan.  Turn the heat up to medium.

• Fold in zucchini and cheese, as well as enough olive oil to make sure the spaghetti will not stick. 

• Season with salt and pepper.  Serve.