Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Monday, August 23, 2010
RECIPE: Spaghetti with Olive Oil, Garlic, and Zucchini
Adapted from Michael Chiarello
3/4 pound whole-wheat dried spaghetti
3/4 pound zucchini
1/4 cup evoo
2 tbsp garlic, minced
3/4 tsp crushed red pepper flakes
1/2 cup fresh basil leaves, coarsely chopped
1/4 cup Parmigiano-Reggiano, grated
1. Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente according to package instructions, about 8-10 minutes. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water.
2. Meanwhile, cut the zucchini with the fine French-fry cutter on a mandoline, or on a mandoline into thin sheets and then julienned by hand into thin zucchini strings. If you don't have a mandoline, cut zucchini by hand into the longest, finest julienne you can manage. Add zucchini to a large mixing or serving bowl.
3. Heat evoo in a small skillet over medium heat until hot. Add the garlic and saute briefly until garlic begins turning golden, about 30 seconds to 1 minute. Add the red pepper flakes. Quickly mix in the basil and remove from the heat.
4. Add the hot pasta to the zucchini in the serving bowl. Add garlic-basil oil and 1/4 cup Parmigiano-Reggiano. Toss well, adding reserved pasta cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed.
5. Serve hot with additional Parm-Reg and additional basil cut into a fine chiffonade, if desired.