Easy Zucchini Pasta (Spaghetti alla Nerano)

By The Mediterranean Dish · 45 min

Ingredients

Instructions

1. Bring 4 quarts of water to a boil without salting it, and line a plate with paper towels.
2. Heat the olive oil in a large skillet over medium-high until it reaches 350°F, or until a zucchini slice sizzles as soon as it touches the oil.
3. Fry the zucchini slices in batches until golden, about 5 minutes per side. Move them to the paper towel-lined plate and season with 1/2 teaspoon of the fine sea salt.
4. Cook the spaghetti until al dente. Set aside 2 cups of the pasta water, then drain the spaghetti.
5. Return the fried zucchini to the skillet with the spaghetti and cook for 2 minutes. Add 1 cup of the reserved pasta water and toss until the sauce begins to thicken.
6. Take the pan off the heat. Gradually stir in half the Parmigiano Reggiano, half the basil, the remaining 1/2 teaspoon of salt, the black pepper and the remaining 1 cup of pasta water. Add the rest of the cheese and toss vigorously until the sauce is creamy and silky.
7. Stir in the remaining basil, top with extra Parmigiano Reggiano and basil if you like, and serve right away.

Summarized from The Mediterranean Dish's video. Watch it for the details.