Gemelli, Fried Zucchini, Garlic, Oil, Green Pepperoncini, Pecorino Recipe

Prepare the Ingredients

Slice the zucchini into thin rounds. Mince the garlic cloves. Grate the Pecorino Romano cheese. Rinse the green pepperoncini and chop them if necessary.

Cook the Pasta

In a large pot, bring salted water to a boil. Add the gemelli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Fry the Zucchini

In a large skillet, heat half of the olive oil over medium-high heat. Add the sliced zucchini and fry until golden brown and crispy, about 5-7 minutes. Remove from skillet and set aside.

Cook the Garlic and Pepperoncini

In the same skillet, add the remaining olive oil. Add minced garlic and sauté until fragrant, about 1 minute. Add the green pepperoncini and cook for another 2 minutes.

Combine Pasta and Vegetables

Return the drained pasta to the skillet. Add the fried zucchini, reserved pasta water, and half of the Pecorino cheese. Toss everything together until well combined. Season with salt and black pepper to taste.

Serve

Plate the gemelli pasta and garnish with the remaining Pecorino cheese. Serve immediately.