Spaghetti Nerano with Fried Courgettes and Provolone

What you need

• 350 g (12 oz) spaghetti
• 600 g (1 lb 5 oz) courgettes, also called zucchini
• 120 ml (1/2 cup) olive oil, plus more if needed for frying
• 1 clove garlic, peeled and lightly crushed
• 120 g (4 oz) provolone del Monaco, finely grated; aged provolone works too
• 60 g (2 oz) parmigiano reggiano, finely grated
• 1 bunch basil, leaves only
• black pepper, freshly ground, for serving
• salt, to taste

Method

Restated from the original video

1. 1

   Wash and dry the courgettes, then slice them into very thin rounds, about 2 mm thick.

2. 2

   Pour the olive oil into a large frying pan to a depth of about 5 mm and heat over medium-high heat.

3. 3

   Fry the courgettes in a single layer, in batches, turning once, until golden on both sides, 5-7 min per batch. Add more oil if the pan runs dry.

4. 4

   Spread each batch on a plate, sprinkle lightly with salt and set aside. Pour the frying oil into a cup and keep it.

5. 5

   Bring a large pot of water to a boil, salt it well and cook the spaghetti until 2 min short of al dente.

6. 6

   Meanwhile, warm 1 tbsp of the kept oil in the frying pan over medium heat. Add the garlic and cook until fragrant, about 1 min, then take it out.

7. 7

   Return the courgettes to the pan with a few torn basil leaves and a ladle of pasta cooking water. Simmer, stirring and pressing some slices into a soft purée, until the pasta is ready.

8. 8

   Move the spaghetti straight into the pan with tongs and toss over medium heat for 2 min, adding splashes of cooking water, until the pasta is just tender and coated.

9. 9

   Take the pan off the heat. Add the provolone and parmigiano and stir hard, with more cooking water as needed, until the cheese melts into a creamy sauce.

10. 10

    Tear in the remaining basil and serve at once with black pepper and extra cheese on top.

Imported from marcellinaincucina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.