127. Pasta alla Nerano

Updated at: Mon, 19 Feb 2024 04:26:27 GMT

Step 1

In a heavy frying pan, fry the zucchini. Add the garlic at the start so it gives flavour to the oil in batches, about 100-200g at a time, for around 6-8 minutes or until slightly taking on colouration. Remove and drain them on a paper towel. Hit the zucchini with a sprinkle of salt flakes as they come out of the frying pan. You should be able to just about fry all of the zucchini with this oil, with very little remaining at the end. Take the skin off the garlic when cool.

Step 2

Cook the pasta as per packet instructions in salted boiling water for a minute less than specified. Reserve about 150ml of the pasta water, and drain.

Step 3

Add the zucchini, garlic, and whatever remaining oil was in your other pan, as well as the pasta water and provolone, to the pasta and put it back on the heat, stirring constantly but gently. It should emulsify into a glossy sauce coating your pasta. Turn it off the heat, and serve, topped with lots of cracked pepper and basil leaves.

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