Primo / Pasta
A bright, summery Italian pasta inspired by Neapolitan zucchini alla scapece: golden zucchini, fresh mint, garlic, vinegar, olive oil, and perfectly coated penne.
Recipe video
Wash and dry the zucchini, then trim the ends.
Slice the zucchini into thin rounds, about 3 mm / ⅛ inch thick.
Place the zucchini in a bowl, sprinkle lightly with salt, and rest for 10 minutes.
Pat the zucchini very dry with kitchen paper.
Heat olive oil in a wide skillet over medium-high heat.
Fry the zucchini in batches until golden, about 2–3 minutes per side.
Transfer the fried zucchini to a tray lined with paper towel.
In a small bowl, mix vinegar, sliced garlic, torn mint, black pepper, and a pinch of salt.
Spoon the scapece marinade over the warm zucchini and rest for 10 minutes.
Bring a large pot of salted water to a boil.
Cook the penne until al dente, reserving 120 ml / ½ cup pasta water before draining.
Warm the marinated zucchini gently in the skillet; do not let the mint burn.
Add the drained penne and toss with a splash of pasta water.
Add Parmigiano and toss until lightly creamy and glossy.
Finish with fresh mint, lemon zest, and breadcrumbs if desired, then serve warm or at room temperature.
