Spaghetti with Zucchini Cream

Method

1. Grate the zucchinis using a coarse grater.
2. Finely chop the garlic and chili pepper.
3. Slice the red onion into half rings.
4. Heat olive oil in a large pan over medium heat. Add the garlic, chili, anchovy fillets, and capers. Sauté until fragrant.
5. Add the sliced onion and cook until softened and translucent.
6. Add the grated zucchinis, season with salt and pepper. Stir and let cook for a few minutes, then add a ladle of pasta cooking water. Cover and let it cook to form a creamy sauce.
7. Meanwhile, cook the spaghetti in salted boiling water until 2 minutes less than al dente. Reserve some pasta water.
8. Drain the pasta and transfer it to the zucchini cream pan. Add a splash of pasta water if needed. Finish cooking over high heat, stirring vigorously to create a creamy emulsion. Add fresh basil, adjust seasoning, and serve with a drizzle of raw olive oil and a basil leaf.