Angel Hair Pasta With Squash - cooking recipe

Ingredients

10 cups water
1/2 cup olive oil
4 garlic cloves
5 medium zucchini (try to get long skinny ones, no more than an 1 1/2 inches in diameter)
1 lb angel hair pasta (capellini)
2 tablespoons salt
romano cheese, to your taste

Preparation

Put the water on to boil.
In a large skillet, heat the oil over medium high heat.
Peel the garlic cloves and smash lightly with the side of a knife to release some of the oils.
Add the garlic to the oil.
Wash and dry the zucchini.
Cut off the ends and use a peeler to make zebra stripes down the length of the zucchini (leaving some of the skin adds flavor to the pan).
Cut the zucchini crosswise into rounds a little less than 1/4-inch in thickness.
When the garlic has browned lightly remove it from the pan and carefully add in the zucchini slices in one layer.
Fry until a nice dark brown on one side.
Use tongs or two forks to turn them over. When they are brown on the second side remove them to your serving bowl.
Continue frying the zucchini in batches.
By now the water should be boiling.
Add the salt and then stir in the pasta.
Once the water comes back to the boil the pasta will be done in a minute or so.
Do not overcook; drain the pasta.
Empty the oil from the skillet and pour in the drained pasta.
Stir the pasta to coat with the oil and to pick up flavors from the bottom of the pan.
Put the zucchini slices on top and then slide the whole thing back into your serving bowl.
Serve with lots of grated Romano cheese.