Spaghetti Alla Nerano
Spaghetti Alla Nerano is an effortlessly elegant dish with a rich, creamy zucchini sauce that brings a taste of the Amalfi Coast to your table.
Equipment
- Large Pot: For boiling the pasta.
- Large Skillet or Frying Pan: To cook the zucchini and sauce.
- Slotted Spoon: For transferring the fried zucchini.
- Fine Grater: To grate the cheese.
Ingredients
- 4 medium zucchinis thinly sliced
- Olive oil for frying
- 2-3 cloves garlic crushed
- 12 oz spaghetti
- ¾ cup Provolone del Monaco cheese or Pecorino/Parmesan, grated
- Fresh basil leaves torn
- Salt to taste
Instructions
- Fry Zucchini: Fry zucchini slices in olive oil until golden and crisp; drain and salt.
- Infuse Garlic: Sauté garlic in the same skillet, then discard.
- Cook Spaghetti: Boil spaghetti until al dente, reserving 1 cup pasta water.
- Make Sauce: Combine zucchini with pasta water and cheese, stirring to create a creamy sauce.
- Add Pasta: Toss spaghetti in sauce, adding basil and extra cheese if desired.
Notes
Feel free to add more cheese or basil to suit your taste, and enjoy the simplicity of this classic Italian pasta!