Penne alla Nerano

By GialloZafferano · 45 min

Ingredients

Instructions

1. Slice the zucchini into thin rounds.
2. Fry the zucchini in plenty of extra virgin olive oil until golden brown, then drain on paper towels and lightly salt.
3. In a large skillet, heat a drizzle of olive oil, add the fried zucchini and a handful of torn basil, and cook on low heat for 2 minutes.
4. Cook the penne in salted water until al dente. Reserve 1 cup of cooking water, then drain.
5. Off the heat, add the pasta to the skillet with the zucchini, then stir in the cubed scamorza, grated Parmesan, a knob of butter and a splash of the reserved water.
6. Stir vigorously until creamy and melted, adding more cooking water if the sauce needs loosening.
7. Finish with freshly ground black pepper and let rest 2 minutes before serving.

Summarized from GialloZafferano's video. Watch it for the details.

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