{"id":13834,"date":"2017-08-14T22:51:29","date_gmt":"2017-08-14T22:51:29","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13834"},"modified":"2017-08-14T22:51:29","modified_gmt":"2017-08-14T22:51:29","slug":"spaghetto-con-zucchine-fritte-timo-pecorino","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13834","title":{"rendered":"spaghetto con zucchine fritte, timo, pecorino"},"content":{"rendered":"

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Fred Plotkin<\/a> is the author of this simple pasta concept. It was one of several excellent very minimal recipes that appeared in\u00a0an article, ‘Pasta From the Provinces’, which I tore out of the May, 1986 issue of ‘GQ’. The magazine’s pages have frayed and torn (they were printed before many of our friends had even been born), but the recipe has not; in fact it only gets better as\u00a0its competition\u00a0becomes increasingly complex in\u00a0this increasingly complex age.<\/p>\n

Fred writes that the recipe came from Signora Francesca Santonocito, “..an excellent Sicilian cook whose recipes I have come to know through her daughter, Luciana.” (it seems that most recipes, or at least the very best, are only restatements\u00a0of\u00a0ones created earlier, which were\u00a0most likely themselves restatements).<\/p>\n

I’ve made this dish a number of times,\u00a0beginning inside my Broad\u00a0and Water streets loft weeks after I cut it out of the magazine, but tonight, when Barry requested it,\u00a0I realized we had not enjoyed it since I began writing this food blog in 2009.<\/p>\n

Spaghetti with fried zucchini.<\/p>\n

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The only change I made to this classic last night was the addition of some fresh thyme.<\/p>\n

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