Zucchini Pasta With Crispy Capers and Pistachios

Preparation

1. Step 1

   Heat the oil in a small saucepan over medium-high. Once hot, fry ⅓ of the sliced zucchini for 5 to 7 minutes until golden brown. Remove with a slotted spoon, transfer to a paper towel-lined plate and season with a pinch of salt. Cook the remaining sliced zucchini the same way in two more batches, then transfer to a small bowl. Mix in the vinegar, then set aside to marinate.

2. Step 2

   Reduce the heat to medium. Carefully add the capers to the oil and let fry for 2 to 3 minutes until crisp and dark green, then use a slotted spoon to transfer them onto a paper towel-lined plate. Repeat with the basil leaves, cooking until they darken and crisp up, about 1 minute. Finally, fry the pistachios for 1 minute, until slightly golden, and transfer to the lined plate. Once cool enough to handle, roughly chop the pistachios and set aside for later.

3. Step 3

   Pour the hot oil into a medium saucepan; add the remaining raw zucchini and ¾ teaspoon salt. Cook over high heat for 5 minutes, stirring occasionally, until lightly browned, then mix in the garlic and pasta. Cook for 1 minute, then stir in 2½ cups hot water. Bring back to a boil and cook, stirring often, until the water has reduced and the pasta is al dente, 8 to 10 minutes. (If the water evaporates before the pasta is cooked, add ¼ cup water as needed.)

4. Step 4

   Stir in half the pistachios and half the fried zucchini, then transfer the pasta to a large platter or shallow bowl. Scatter the remaining pistachios and zucchini on top, plus the basil and capers. Serve hot, at room temperature or even chilled.