Step 1

In a heavy bottom pot, bring 1/2 to 1 quart of sunflower oil to 350°F.

Step 2

Slice the zucchini into thin rounds. In batches, fry the zucchini in the hot oil until they turn blistered and golden, about 5-7 minutes per batch. Use a spider or slotted spoon to transfer the zucchini to a bowl or plate lined with paper towels. Repeat until all of the zucchini is fried. Refrigerate the zucchini for at least 30 minutes up to overnight.

Step 3

When ready to prepare the dish, bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water to make the sauce.

Step 4

In a large frying pan over medium-high, add the olive oil and heat the rested zucchini with 2 ladles of the warm spaghetti cooking water, stirring well until saucy. Season with a few pinches of kosher salt and freshly ground black pepper.

Step 5

Drain the spaghetti and add to the pan with the zucchini, tossing well to combine. Remove the pan from the heat and add a couple of handfuls of grated Parmesan cheese then toss everything together well. Stir in the butter and more water as needed to enrich the sauce.

Step 6

Add more Parmesan and top with a fresh basil leaves before serving.