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Spaghetti alla Nerano
A classic from the Amalfi coast: thin zucchini slices fried until golden, then tossed with spaghetti, garlic oil, provolone, Parmesan and basil into a glossy, creamy sauce made from pasta water and melted cheese.
- YieldServes 4
- Hands-on25 min
- Total43 min
- Difficulty
Ingredients
Pasta
- 165 mlextra-virgin olive oil, 120 ml for frying the zucchini, 45 ml for the garlic oil
- 680 gzucchini, sliced thin, about 1 1/2 lb
- 2 clovesgarlic, smashed
- 400 gspaghetti, about 14 oz
- 200 gprovolone cheese, grated, about 7 oz
- 55 gParmesan cheese, grated, about 2 oz
- 20 leavesfresh basil
- to tastekosher salt and black pepper
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