Wash and dry the zucchini and cut into slices of about 3mm thick. Preheat the oil in a frying pan and fry the zucchini, taking care to keep them green. Then let the zucchini cool down. Don’t place them on a paper, so they can keep the oil. Cook the pasta in salted water and in the meantime in a large pan, prepare a topping with a little 'of water from the pasta, butter, pepper, zucchini and half the cheese. Then add the pasta cooked "al dente" and stir until creamy away from the fire by adding the rest of the cheese, basil, pepper and salt to taste. With the help of a ladle place the pasta in the middle of the plate. Then add the topping and a pinch of freshly ground pepper. Match This is a traditional plate with a sweet, greasy and fat flavor. It goes well with Biancolella dell’ Isola d’Ischia. A white wine with a good freshness and moderate alcohol content, with well-balanced flavor and softness, a long minerality accompanies the long finish of mouth.
Vegetarian
