- 1 pound zucchini
- 2 cups extra virgin olive oil
- Salt and pepper
- 1 pound dried spaghetti
- 6 tablespoons freshly grated pecorino cheese, preferably Sicilian
- 4 bunches fresh basil leaves, torn
- Wash the zucchini and cut into rounds or slice them lengthwise.
- Heat the oil in a large deep frying pan until very hot. Fry the zucchini for 5 to 7 minutes, or until golden brown. Drain well and pat dry on paper towels. Season with salt and pepper and cover with a plate to keep warm.
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and sprinkle with pecorino.
- Top with fried zucchini, basil, and a drizzle of olive oil.