Don’t make zoodles—treat yourself to this minty, lemony fusilli with peas and cream sauce instead:
If you’re wondering how zucchini and bread could ever trump pasta tossed with Pecorino and guanciale, here’s your answer: scapece. Scapece shares a culinary lineage with escabeche and ceviche, and like Spain’sand Latin America’s citrus-marinated seafood, Neapolitan zucchine alla scapece employs acid as both flavor and preservative. It’s simple, if slightly messy, to prepare: Deep-fry zucchini in olive oil until blistered and soft, then soak it overnight in a garlic-vinegar marinade.
Back home, I was Italy-sick. I’d grown fond of the barside espressos, the fruit market in the piazza, the aggressively al dente pastas—but most of all, I missed that damn zucchini sandwich. So I started scheming. What if I could knock out my cravings for pastaThis recipe hits all the high notes of Ercoli’s sandwich—the vinegar, the garlic, the dairy, the mint—and layers on other Italian ingredients I adore such as anchovies, lemon, and crushed red pepper.
Zucchini scapece pasta is both forgiving and adaptable. Fold in tuna, cubed prosciutto, or chopped roast chicken for extra protein, or make it vegan by nixing the anchovies and swapping the dairy for pounded pine nuts or walnuts. Served cold, drizzled with more oil and vinegar, it makes a refreshing pasta salad.Ingredients
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