Pasta Nerano


First published in 2021
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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
Bring a large pan of salted water to the boil. Add the spaghetti and cook until very al dente – about 8 minutes
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
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
Serve your spaghetti right away, garnished with any remaining courgette slices and a basil leaf or two
First published in 2021
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