2-3 zucchini or summer squash (about 2 pounds)
1 large tomato
8 garlic cloves
¼ cup olive oil
1 teaspoon Aleppo-style pepper, plus more for serving
2 ounces Parmesan
Heat olive oil in a large skillet over medium heat. While heating, peel and thinly slice 8 cloves of garlic. Add to oil and cook.
While garlic browns, slice zucchini into rounds, then quarter rounds. Add to pan once garlic has browned at the edges and raise heat to medium-high.
Once zucchini has begun to lose its shape, add salt and reduce heat to low. Stir every so often, letting it caramelize and brown.
While zucchini caramelizes, boil a large pot of salted water.
Juice a lemon and set aside. Grate parmesan and set aside.
Rough chop a tomato and saute with olive oil in small saucepan over medium-high heat.
Once water has boiled, add pasta and cook until very al dente.
At this point, zucchini should be very caramelized, sticky, and jammy. Add 1 tsp. Aleppo-style pepper to zucchini and stir, then add cooked tomato and pasta to skillet using slotted spoon. Add 1/2 cup pasta water.
Cook pasta to desired tenderness in skillet, adding in handfuls of torn basil, lemon juice, and parmesan (in small amounts to prevent sticking).
Plate and garnish with parmesan, basil, and aleppo pepper. Enjoy!