Pasta Nerano

PT35M

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Ingredients

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1
Heat a little olive oil in a frying pan and, in batches if necessary, fry the courgette slices in a single layer until they are lightly browned. Set aside each batch to drain on kitchen paper while you fry the next. Then, sprinkle lightly with salt
  • olive oil, for frying
  • 800g of courgette, ideally Romanesco courgettes, sliced into thin rounds
  • salt
2
Bring a large pan of salted water to the boil. Add the spaghetti and cook until very al dente – about 8 minutes
3
While the spaghetti is cooking, heat a little more olive oil in a large sauté or frying pan. Add the garlic and sauté lightly over a medium heat, until lightly golden in colour
4
When the pasta is done, drain it, but not too well, and reserve some of the cooking water. Transfer the pasta to the frying pan and add the courgette rounds (reserve some for garnish, if you like) and a ladleful of pasta water. Mix everything together vigorously for a minute or two, then add the grated cheese and some basil leaves, and continue mixing until the cheese has completely melted into a creamy sauce, adding more pasta water if you need to keep things flowing smoothly
5
Serve your spaghetti right away, garnished with any remaining courgette slices and a basil leaf or two
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