Spaghetti Alla Nerano (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ quart sunflower oil or vegetable oil (2 cups)
02 -
6 medium zucchini thinly sliced (about 2 1/2 pounds)
03 -
1 cup chopped fresh basil
04 -
Kosher salt to taste
05 -
2 Tablespoons Extra Virgin Olive Oil plus more for drizzling
06 -
1 pound spaghetti
07 -
2 cups grated parmesan cheese
# Instructions:
01 -
Add the sunflower oil to a large pot and bring to a boil over medium-high heat. Fry the zucchini in the oil until golden brown, about 5-6 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
02 -
Combine the fried zucchini with basil and salt, to taste. Drizzle with olive oil.
03 -
Cook the pasta until al dente and reserve 2 cups pasta cooking liquid before draining.
04 -
Add the cooked pasta to a large skillet over medium low heat. Toss with the cooked zucchini, adding pasta cooking liquid, as needed, until the sauce reaches a creamy consistency.
05 -
Add the parmesan, and continue tossing, until the pasta is coated in the parmesan and zucchini and the sauce is nice and creamy. Season with additional salt, to taste.
06 -
Drizzle with additional olive oil and serve with additional parmesan on the side.
# Notes:
01 -
Zucchini can be made up to 5 days ahead of time.
02 -
The starchy pasta water is essential for creating the creamy sauce without adding cream.
03 -
This dish originated in Nerano, a small village on the Sorrento Peninsula in Italy.