How To Make The Best Summer Pasta (Spaghetti alla Nerano)

Name: How To Make The Best Summer Pasta (Spaghetti alla Nerano)
Total time: 30 min
Ingredients: 1 lb Spaghetti; 5 Zucchini; ¼ cups Olive oil; 2 tsp Salt; 3 tbsp Extra virgin olive oil; 4 cloves Garlic; 1 tbsp Butter; 1 ¼ cups Cheese, grated; Black pepper; ¼ Basil

By Sip and Feast · 30 min

Ingredients

Spaghetti1 lb
Zucchini5
Olive oil¼ cups
Salt2 tsp
Extra virgin olive oil3 tbsp
Garlic4 cloves
Butter1 tbsp
Cheese · grated1 ¼ cups
Black pepper
Basil¼

Instructions

Fry the zucchini slices in olive oil until golden, about 3 minutes per side, then drain on paper towels in a large pan. Salt each batch right after frying, working in batches or with several pans.
Cook the spaghetti until very al dente in salted water (2 tablespoons kosher salt per gallon).
In a large clean pan over medium-low heat, cook the garlic cloves in 3 tablespoons extra virgin olive oil until golden, then remove and discard them.
Add the butter, a ladle of pasta water and half the zucchini to the pan and bring to a simmer. Mash the zucchini against the side of the pan with a wooden spoon to make a loose sauce.
Lift the pasta straight from the pot with tongs into the pan and cook for 1 to 2 minutes more.
Turn off the heat, add the Caciocavallo and toss until creamy. Add pasta water a couple of tablespoons at a time if too dry.
Season with salt and pepper to taste, stir in the basil, and serve right away topped with the remaining zucchini rounds.

Summarized from Sip and Feast's video. Watch it for the details.

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