Sorelle Spaghetti Recipe

Prepare the Zucchini

Slice the zucchini into thin rounds. Heat 2 tablespoons of olive oil in a pan over medium heat and add the zucchini. Season with salt and pepper. Cook until crispy and golden, about 5-7 minutes. Remove from the pan and set aside.

Cook the Spaghetti

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

Make the Pomodoro Sauce

In the same pan used for zucchini, add the remaining 2 tablespoons of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant. Add the crushed tomatoes, salt, and black pepper. Simmer for 10-15 minutes, allowing the sauce to thicken.

Combine Pasta and Sauce

Add the drained spaghetti to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve

Plate the spaghetti, top with crispy zucchini, chunks of burrata cheese, and fresh basil leaves. Drizzle with additional olive oil if desired.