Eating In

Serves 2
1 quart sunflower oil, or as needed
6 medium green courgettes
4 ounces spaghetti
2 tablespoons olive oil
1 pinch salt
2 basil leaves, torn into small pieces
2 tablespoons unsalted butter
5 tablespoons grated Pecorino Romano cheese
3 tablespoons grated Parmigiano-Reggiano cheese
Place the sunflower oil in a deep fryer or saucepan and heat to 350° F, 175° C. Slice the courgettes into 1/8-inch rounds. Add some to the hot oil and deep-fry until lightly browned (4 to 5 minutes.) Transfer to a single layer on paper towels to drain. Repeat and cook all the remaining courgettes. Let them cool to room temperature. Transfer them to a bowl. Cover and refrigerate for 8 hours or overnight.

Bring a large pot of lightly salted water to a boil. Cook the spaghetti in the boiling water, stirring occasionally, until it’s 2 minutes away from being tender yet firm to the bite. As you are cooking the spaghetti, heat some olive oil in a pan over a medium heat. Add the courgettes and some salt and cook, gently. Use a wooden spoon to break them up and release their juices making them into a kind of sauce. Add a couple splashes of the pasta water but don’t overdo it. Reduce the heat to low and toss in the basil and butter. Stir until then butter melts.

When the spaghetti is almost ready transfer it to the sauce. Stir until it is well coated. Mix in the Pecorino Romano and the Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.

Serve with more grated cheese and fresh basil.