First course / Pasta
A bright Italian pasta dish with thick bigoli, golden zucchini, mint, garlic, vinegar, and extra virgin olive oil. The zucchini is marinated “scapece-style” for a fresh, tangy finish that clings beautifully to the pasta.
Recipe video
Wash and dry the zucchini. Trim the ends, then slice them into thin rounds about 3 mm thick so they cook evenly.
Heat 45 g / 1.6 oz olive oil in a wide pan. Fry the zucchini in batches over medium-high heat until golden on both sides. Do not overcrowd the pan.
Move the zucchini to a tray lined with kitchen paper. Season lightly with salt while still warm.
Finely chop garlic, mint, and parsley. Mix them with vinegar, 25 g / 0.9 oz olive oil, black pepper, and lemon zest.
Place the warm zucchini in a bowl. Pour over the herb-vinegar dressing and toss gently. Rest for 15 minutes so the flavor becomes fresh and aromatic.
Bring a large pot of salted water to a boil. Cook the bigoli until al dente, following the package time.
Reserve 120 g / 4.2 oz pasta water, then drain the bigoli.
Add the bigoli to the bowl with the marinated zucchini. Toss gently, adding pasta water a little at a time until glossy.
Taste and adjust salt, pepper, or vinegar. The flavor should be savory, fresh, minty, and lightly tangy.
Serve immediately with extra mint, a drizzle of olive oil, and optional pecorino.
