Spaghetti alla Nerano

Ingredients

Scaled for your household (4 portions) · original serves 4

• Extra virgin olive oil50 ml
  plus extra for drizzling
• Zucchini1 kg
  thinly sliced
• Garlic cloves1
  skin on, bashed
• Salt1 tsp
  to season; basket purchase quantity
• Black pepper¼ tsp
  to serve; basket purchase quantity
• Spaghetti400 g
• Provolone175 g
  cut into cubes
• Parmesan40 g
  grated
• Basil (optional)1 bunch
  to serve

Method

1. 1

   Heat the olive oil in a large frying pan over medium heat. Add the thinly sliced zucchini and the bashed garlic clove and fry for 5–6 minutes, until the zucchini is well coloured. Season with salt, set the zucchini aside and discard the garlic.

   6 min
2. 2

   Meanwhile, bring a large saucepan of salted water to the boil. Add the spaghetti and stir well to separate the strands. Cook until al dente, generally about 1 minute less than the packet time.

3. 3

   Return the zucchini pan to medium heat. Transfer the cooked spaghetti directly into the pan, bringing a little pasta cooking water with it, and toss thoroughly.

4. 4

   Turn off the heat. Add the cubed provolone and stir vigorously so the residual heat melts the cheese and begins forming a creamy sauce.

5. 5

   Add the grated parmesan and keep stirring until both cheeses are melted and the softened zucchini begins to break down into the sauce.

6. 6

   Divide among bowls, drizzle with a little extra olive oil and finish with ground black pepper and basil leaves if using. Serve immediately.