"It should be obvious by now that when I was young, my mother spent most of her waking time in the kitchen, and she still does to this day. Cooking for her is at once a creative outlet and a way of feeding her family well. Her cooking, like that of any great cook or chef, is proof that culinary creativity may be the most perfect art form."
"My father’s second go-to Friday night dish was uova fra diavolo. For egg-obsessed people, like my father and me, nothing could be as desirous as this rich, visually stunning meal. Imagine a deep frying pan of delicate red-orange marinara sauce (made with more onions than usual for extra sweetness), in which six to eight eggs are poached. The result, as its name implies, is positively sinful."
- 8 cups thinly sliced zucchini (I used a mandolin slicer)
- 1 cup oil
- 1 cup freshly chopped basil
- 3 cups grated Parmigiano-Reggiano
- 1 Tablespoon butter
- salt and pepper to taste
- Also needed: pasta cooked al dente with 2 cups of cooking water reserved
Pour oil in a large pot and heat until shimmering. Add in the zucchini and fry until softened. Sprinkle with 3/4 cup chopped basil and stir to wilt. Add in the cooked pasta. Then pour in the pasta cooking water, a little bit at a time, until a creamy sauce forms. Stir in 2 cups of Parmigiano. Toss with more cooking water until desired texture.
Fold in the remaining cheese and basil. And serve immediately.
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