Spaghetti alla Nerano

Step 1

Place a large pot with water over medium-high heat. While waiting for the water to boil proceed with the recipe.

Step 2

Heat a good amount of olive oil in a pan over medium heat and fry the zucchini until slightly brown.

Step 3

Place zucchini on a plate lined with paper towels to remove excess oil.

Step 4

Once the zucchini are all fried sprinkle with a pinch of salt and a few hand-torn basil leaves.

Step 5

Add salt to the pot with water and cook the spaghetti until very al dente.

Step 6

While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in a sauté pan over medium-high heat.

Step 7

Stir the garlic until fragrant, then remove it from the pan.

Step 8

Add the fried zucchini to the pan, reserving some for garnish.

Step 9

Pour a ladleful of the cooking water and cook for about one minute.

Step 10

Drain and add the pasta to the pan, then add the provolone and about 3 tablespoons of Parmigiano cheese.

Step 11

Pour in another ladleful of the cooking water, and more hand-torn basil. Then turn off the heat.

Step 12

Stir vigorously for one minute or until the cheese has melted and turned into a creamy sauce that coats perfectly the pasta.

Step 13

Place spaghetti on a serving plate. Garnish with the zucchini you reserved before, freshly cracked pepper, and more Parmigiano cheese.