Spaghetti alla “Nerano”

Ingredients

Directions

• Rinse zucchini and chop them into thin slices.
• Heat sunflower oil in a large frying pan. Once reached 338 F, pour a few sliced zucchini at a time and cook them for 2-3 minutes. Season with salt.
• Once ready, drain and put them on a absorbent paper, to wipe the excess of oil.
• Meanwhile, bring a large pot of water to a boil and season it with salt. Add the pasta and cook, stirring occasionally, until 2 minutes before al dente.
• Grate some Parmigiano and provolone (provolone del Monaco is the best one for this recipe!)
• Heat 1 oz. extra-virgin olive oil in a pan.
• Add garlic and then add the previously cooked zucchini.
• Add a cup of cooking water and stir. Turn the stove off.
• Once pasta is very al dente, drain reserving enough cooking water and pour it directly into the pan with all the ingredients.
• Keep on cooking pasta for 3 minutes, pouring one cup of water at time into the pan.
• Add provolone into the pan: it will melt and become creamy.
• Turn the stove off and add parmigiano, basil, pepper and another cup of cooking water.
• Serve and enjoy your spaghetti alla Nerano.