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• 1 lb La Bella Romana farfalle pasta
• 4 medium zucchini, sliced into thin rounds
• 1lb Caputo Homemade Hand dipped Ricotta
• 4 cloves garlic
• 15-20 fresh basil leaves
• Olive oil, for frying
• Salt and freshly ground black pepper
• Reserved pasta water
1. Prep Zucchini & Garlic Cut the zucchini into thin rounds. Allow to sit on a paper towel and sprinkle some salt over it to draw out the moisture. While that is sitting, crush the garlic cloves and cut into quarters or halves
2. Fry the zucchini.
Heat about ¼ inch of olive oil in a large skillet over medium-high heat. Fry the zucchini in batches until deeply golden and tender, about 2–3 minutes per side. When frying the last batch of zucchini, add in the basil and garlic. Reserve about one-third of the zucchini for topping the finished pasta.
3. Cook the pasta.
Bring a large pot of salted water to a boil. Cook the farfalle until al dente. Reserve ¾ cup of the pasta water before draining.
4. Blend the sauce.
While the pasta cooks, prep your sauce. In a blender or food processor, combine:
o The fried zucchini (reserving a few for garnish and texture in the pasta)
o Ricotta
o Some fresh basil leaves
o Garlic
o 2–3 tablespoons of the flavorful frying oil
o Salt and pepper
Blend until completely smooth and creamy. Add a little pasta water if needed for a silky consistency.
5. Finish the pasta.
Pour the zucchini-ricotta sauce into a bowl with the finished pasta
6. Serve.
Spoon into bowls and top with the reserved crispy fried zucchini and fried basil leaves
Tips & Tricks
• For the smoothest, most flavorful sauce, blend the zucchini while it's still warm. The fried zucchini and infused olive oil create a velvety sauce with a rich, roasted flavor, while the crispy zucchini and basil on top provide the perfect contrast in texture.
• Add fresh lemon zest for a vibrant, summery touch
• Protein Boost: Fold in pan-seared garlic shrimp, grilled chicken, or crispy pancetta/bacon at the end for extra savory depth.
• Spicy Calabrian Kick: Add $\frac{1}{2}$ teaspoon of red pepper flakes or a spoonful of Calabrian chili paste when sautéing the garlic.
• Nutty Crunch: Scatter toasted pine nuts, toasted breadcrumbs, or chopped walnuts over the top right before serving.