1 box thick spaghetti 1 14 oz can San Marzano tomatoes 1 red or yellow sweet pepper 2 cloves garlic 1 fresh chili pepper 3 tablespoons extra virgin olive oil pinch of oregano 4 basil leaves 1 tablespoon chopped parsley 1 zucchini 1 tablespoon all-purpose flour 1 quart vegetable oil salt and pepper to taste
Clean the garlic cloves, remove the outer skin and cut into quarters. Heat the extra virgin olive oil in a pan over medium heat, add the garlic and remove when it has browned. Then add the chopped tomatoes and the roughly chopped sweet pepper.
Raise the heat and add the oregano, the crumbled chili pepper and the basil and cook for about 15 minutes. Season with salt and pepper. Meanwhile, cut the zucchini into round slices about 1/8"" thick, dredge in flour and fry submerged in a large quantity of hot vegetable oil (check the temperature by immersing one slice of zucchini) until nicely browned. Salt lightly.
Meanwhile, cook the bucatini in a large pot of salted boiling water for the time indicated on the package. Drain the pasta, dress with the prepared sauce, add the fried zucchini, garnish with parsley and serve hot.