Zucchine Spaghetti alla Nerano
Simple and delicious
Equipment
- 1 large pot for frying zucchine
- 1 large pot for cooking spaghetti
- 1 large pan or wok for putting it all together
Ingredients
- 1/2 quart sunflower or vegetable oil
- 8-10 small zucchine, thinly sliced
- 1 1/2 cups chopped fresh basil
- 1 large pinch sea salt
- 1 glug extra virgin olive oil
- 1 lb spaghetti
- 3 cups grated Parmigiano-Reggiano cheese
Instructions
- Bring the sunflower oil to a low boil over medium-high heat in the large pot
- Add the zucchine to the oil and fry until golden brown (can be done in batches). Remove with slotted spoon and set aside on paper towels
- Sprinkle with basil and salt to taste
- Transfer to a bowl and drizzle liberally with olive oil.This step can be done the day before (and kept in fridge up to five days) prior. Bring to room temperature before making pasta
- Bring a large pot of water to the boil and add salt
- Cook pasta until al dente and drain reserving about two cups of pasta water
- or
- Using tongs, remove pasta from water and place into large pan or wok over low heat. Don't throw out the pasta water!
- Add zucchine mixture and combine gently. Add pasta water, a ladle at a time and toss or gently stir, creating a creamy texture. Add more water as you see fit.
- Add most of the Parmigiano to the mix and continue to combine gently
- When the mixture has a slight creaminess, remove from heat and serve immediately in warm bowls. Sprinkle with more Parmigiano and some basil