Pasta with Swordfish and Fried Zucchini alla Nerano

Method

1. Slice the Roman zucchini (zucchine romanesche) into strips, not too thin. Season with a little salt and a drizzle of extra virgin olive oil, then set aside.
2. Heat extra virgin olive oil in a frying pan for deep frying. Once hot, fry the zucchini strips until golden and crispy. Remove and drain in a sieve or on paper towels.
3. Clean the zucchini flowers by removing the pistil. Add them to the same hot oil and fry briefly until crisp. Set aside.
4. In a separate pan, add a little extra virgin olive oil (or use the filtered frying oil) and sauté a finely sliced red Tropea onion until softened.
5. Cut the swordfish into very thin slices or small dice. Add to the pan with the onion and cook briefly.
6. Add a few basil leaves, a splash of water, and the cherry tomatoes cut into quarters. Cook for just a minute so the tomatoes remain fresh.
7. Meanwhile, bring a large pot of salted water to a boil and cook the calamarata pasta according to package directions (about 13 minutes) until al dente.
8. Drain the pasta, reserving some pasta water. Add the pasta to the pan with the swordfish and tomatoes, along with the fried zucchini and zucchini flowers. Toss well, adding a little pasta water if needed.
9. Grate some Provolone del Monaco cheese over the pasta and mix gently. Season with black pepper or a pinch of chili pepper (optional).
10. Serve immediately, garnished with fresh basil leaves.