Fettucine Zucchini Fontelina

From La Fontelina in Capri. The chef was more than happy to chat as we were the only ones dining. We decided to go light with the only vegetable pasta on the menu. Turned out to superb. The key to the dish is the courgettes sauce, which the chef finally offered up to me. You need just enough to emulsify, no need to smother the pasta with it.

linguine
a few courgettes
EVOO
salt
butter
yellow or white onion
basil
parmesan to taste

1. make courgette sauce: peel a couple courgettes so only the white interior remains, slice the courgette along with onion, saute with EVOO in a pan, add some water and when soft blend until smooth
2. slice a couple courgettes with mandolin and fry for a couple of minutes in EVOO on high heat until golden
3. warm courgette sauce in pan on low heat, add linguine when ready, toss in fried courgette, some torn basil, parmesan, some pasta water, salt and butter; toss in pan until warmed through and pasta nicely coated with sauce
4. serve on warmed plates, sprinkle more parmesan, if you like