Gemelli, Fried Zucchini, Garlic, Oil, Green Pepperoncini, Pecorino Recipe
Indulge in our delightful Gemelli pasta, perfectly al dente and tossed in a fragrant garlic and olive oil sauce. Complemented by crispy fried zucchini and a kick of tangy green pepperoncini, this dish is finished with a generous shaving of rich Pecorino cheese, creating a harmonious blend of flavors that dance on your palate.
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Ingredients
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Pasta and Vegetables
Method
Cooking Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
- 5
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.
- 6
Serve
Plate the gemelli pasta and garnish with the remaining Pecorino cheese. Serve immediately.
