6 medium summer squash, sliced into quarter-inch rounds
16 oz dry spaghetti
2 garlic cloves, minced
4 oz Point Reyes Toma, shredded
¼ cup thinly sliced fresh basil
Ground black pepper, to taste
2 oz Point Reyes Gouda, finely grated
Instructions
Heat oil in a medium pan over medium-high heat. When the oil gets hot enough to sizzle a breadcrumb (about 350-375 degrees if you have a thermometer), carefully lower in your first batch of squash. Start with just a few slices and add more, so you don't overload your oil. Fry squash until golden-deep brown.
Remove squash and put on a paper towel lined sheet pan or plate. Continue this process until all squash is cooked. Allow cooked squash to rest for a couple of hours so excess oil can drain. (This can be done a day ahead. If you're crunched for time, give the squash a good pat with paper towels, removing as much oil as possible.)
Boil spaghetti in lightly salted water until al dente. Save a cup of cooking water before draining spaghetti.
Reheat zucchini in a frying pan over medium heat. Add garlic, stirring to combine.
Add Toma to pan along with a couple tablespoons of the reserved pasta cooking water. Stir until cheese begins to melt.
Add cooked spaghetti, and continue to stir until cheese, spaghetti and squash are well combined. Add more pasta water, as needed.
Place hot pasta in a serving bowl (or bowls). Top with basil, black pepper and Point Reyes Gouda. Serve immediately.
