Spaghetti alla nerano
Recipe by Beatrice Pilotto
Cut the courgettes into thin slices and fry them in the 500g of olive oil until golden brown. Dry them on a paper towel.
Bring a large pan of water to the boil, roughly 1 litre per 100g of pasta.
Meanwhile in another pan, heat the 30g of oil and fry the garlic until golden, add the basil, fried courgettes and salt and pepper to taste. Mix together well.
Add some salt to your boiling water along with the Spaghetti. Cook for a couple of minutes less than indicated on the pack, stirring often throughout.
When your pasta is ready,drain well ensuring you keep some of the pasta water aside.
Pour the Spaghetti into the courgettes pan and add a little cooking water to the pasta to loosen up the sauce.
Add half of the Provolone del Monaco to the pan, mixing with the the spaghetti. Once melted, add the Parmigiano Reggiano and the remaining Provolone and stir well to ensure all of the pasta is coated in sauce.
Serve immediately adding more grated cheese and basil to your taste.
You can replace the basil leaves with mint leaves and sprinkle the dish with grated lemon zest.