Pasta Alla Nerano Zucchini (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
400 g spaghetti
02 -
600 g zucchini, thinly sliced
03 -
120 g Provolone del Monaco cheese, grated
→ For Sautéing
04 -
100 ml extra virgin olive oil
05 -
2 garlic cloves, peeled and gently crushed
→ Finishing & Garnish
06 -
Fresh basil leaves, torn
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
Extra olive oil, for drizzling (optional)
10 -
Additional Provolone del Monaco, for serving
# Step-by-Step Directions:
01 -
Wash zucchini thoroughly and slice into thin, uniform rounds.
02 -
Heat olive oil in a large pan over medium heat. Fry zucchini slices in batches until golden brown, about 3–4 minutes per side. Remove each batch and drain on paper towels. Season with a pinch of salt while warm.
03 -
Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, 8–10 minutes. Reserve a ladle of pasta water, then drain.
04 -
Using the same frying pan, add garlic cloves and gently sauté until golden, then discard the garlic. Return fried zucchini to the pan. Add a ladle of hot pasta water and combine to create a light emulsion.
05 -
Add drained spaghetti to the pan. Toss well to coat pasta in the zucchini sauce. Incorporate grated Provolone del Monaco cheese in stages, stirring vigorously. Add extra reserved pasta water as needed to form a creamy consistency.
06 -
Tear fresh basil leaves and fold into the pasta. Season with salt and freshly ground black pepper according to taste.
07 -
Plate immediately, garnishing with additional grated Provolone del Monaco and a drizzle of extra virgin olive oil if desired.
# Helpful Notes:
01 -
Achieve the creamiest sauce by gradually incorporating the cheese away from direct heat, using reserved pasta water to adjust the texture.
02 -
For best flavor, fry zucchini in small batches to ensure even caramelization and a crisp finish.