Spaghetti alla Nerano

Ingredients (11)

• ·pieces zucchinis
• ·g spaghetti
• ·tablespoons olive oil
• ·pieces garlic cloves
• ·handful fresh basil leaves
• ·teaspoon chilli flakes
• ·cup Pecorino Cheese
• ·cup Parmesan Cheese
• ·cup provolone cheese
• ·tablespoons butter
• ·cups pasta water

1. 1

   Heat around 4 tablespoons olive oil in a saucepan over medium to high heat, then fry your zucchini until golden brown (you can do this in batches) and place on paper towel to drain any excess oil (you can leave these in the fridge overnight, which is what Stanley recommends!).

2. 2

   Now, add in another 2 tablespoons olive oil, garlic and chilli flakes and sauté until fragrant.

3. 3

   Cook your pasta al dente and reserve 1.5 cups pasta water.

4. 4

   To your sauce, add in your zucchini and a large spoonful of pasta water, then mix through fresh basil leaves and some salt/pepper.

5. 5

   Once your pasta is cooked, add it into your sauce along with another large spoonful of water and finally your cheese + optional butter. Mix until everything is well combined and ENJOY!