Place 2-3 tablespoons extra virgin olive oil

in a deep skillet along with garlic, onion and hot spice over medium heat. When the onion begins to sizzle, add a pinch of salt and saute until translucent.

Cut the zucchini in coins and lay on top of the onions

. Cook, turning the zucchini until they soften and begin to brown, about 3 minutes per side, but check to see if they are browning before turning.

While the zucchini cooks, bring a pot of salted water to the boil, enough water to cover the pasta, not drown it. Cook the spaghetti al dente, about 7-9 minutes. Using tongs or a slotted spoon, transfrer the pasta to the skillet of zucchini, bringing some pasta water with you to create a sort of gravy. Shred basil

and stir into the pasta, stirring to combine all the ingredients.

Transfer to a serving bowl and serve immediately.