Don’t let first impressions fool you! Spaghetti alla Nerano is not just a dish of ordinary spaghetti with courgettes.
4.54 from 13 votes
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course Main Course, main dish
Cuisine Italian, Lazio
Servings 4serves
Calories 493kcal
Ingredients
320gspaghetti or other long pasta Bucatini, Bavette, Fusilli napoletani, etc.
4small courgettes
200gprovoloneoriginal only with provolone del Monaco
basilfresh
1 clovegarlic
olive oilextra virgin
Instructions
Cut the courgettes into thin slices and fry them in plenty of olive oil for a few minutes until golden brown. Do not let the oil get too hot. Wash the basil. Dab courgette slices and basil leaves dry with kitchen roll. Mix half of the courgettes with half of the basil using a hand blender until creamy.
Bring water to the boil, salt it and cook the spaghetti in it until al dente. When the pasta is almost cooked, peel the garlic, press the clove lightly and gently fry it in a large pan with a spoonful of oil. Remove the garlic and put the fried slices of courgette in the pan.
Drain the spaghetti. Save one glass of pasta water. Add the spaghetti to the courgette slices in the pan and fry for one minute. Reduce heat.
Mix the grated provolone with the puréed courgettes. Add some hot pasta water until the sauce has a creamy consistency. Season to taste with salt. Now mix the spaghetti and zucchini slices well with the sauce. Garnish with basil and serve warm.