How to Make FRIED ZUCCHINI PASTA Like an Italian (Spaghetti alla Nerano)

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Trim both ends off the zucchini, then slice them into thin, even rounds.
2. Bring 5 litres of water to a rolling boil in a large pot over high heat.
3. Heat plenty of extra virgin olive oil in a small pot over medium heat. Test it by dropping in a small piece of zucchini; when it bubbles, the oil is ready.
4. Fry the zucchini in batches until golden brown, stirring now and then so they cook evenly.
5. Drain the fried zucchini onto a paper towel lined plate with fresh basil leaves underneath, and repeat until all are fried.
6. Add a tablespoon of coarse salt to the boiling water, then cook the spaghetti according to the packet instructions.
7. Grate 150 g (5.3 oz) of provolone and set it aside.
8. Warm 3-4 tablespoons of olive oil in a frying pan over medium heat, add a crushed garlic clove and heat until fragrant; then remove the garlic.
9. About 1-2 minutes before the pasta is ready, add the fried zucchini and basil to the pan and toss to moisten.
10. Before draining the pasta, reserve a mug of cooking water. Drain the pasta, add it to the pan with about 2/3 mug of pasta water, and toss over low heat until well combined.
11. Turn off the heat, add 3 tablespoons of Pecorino and more fresh basil, and toss well to create a creamy sauce.
12. Add the provolone and the remaining pasta water, toss again, adding a little more water if the cheese sticks, and serve.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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