Spaghetti Alla Nerano

Every region of Italy add their own unique flair to this Italian classic. Spaghetti alla Nerano is popular along the Amalfi coast. It’s a dry spaghetti but the zucchini disks provide the right amount to moisture to counter the pasta. This is not a difficult recipe, but each step is important.

Ingredients

• 8 oz Spaghetti – fresh is better
• 2 cups Zucchini – thinly sliced
• 2 Garlic cloves – grated
• 6 oz Olive Oil
• 0.5 cup Parmigiano Reggiano of Parmesan cheese
• 0.5 cup Provolone cheese
• 10 Fresh basil leafs – chiffonade
• 1 TBL Butter

Process

1. Mise en Place – measure and prepare the ingredients prior to starting.
2. Line baking sheet with paper towels and place zucchini slices in rows on top of the paper towels.
3. Remove moister from zucchini
   1. Sprinkle fine salt over the zucchini and let it sit for 10 minutes.
   2. Flip the slices and salt.
4. Bring a pot of salted water to a boil, then cook spaghetti according to box instructions until al dente.
5. Drain but reserve 1 cup of pasta water.
6. Grate the garlic and cheeses.
7. Heat a large pan or heavy-bottomed pot on med heat.
8. Add olive oil and allow to get hot.
9. Pat the salted zucchini slices completely dry with paper towels.
10. Carefully add the slices to the hot olive oil.
    1. Simmer the zucchini until slightly golden.
    2. Remove from pot with a slotted spoon or spatula and place on paper towel-lined plate.
11. Prepare entree
    1. Remove ½ cup of olive oil.
    2. Lower heat to low.
    3. Add minced garlic and sauté ~1 min.
    4. Toss in the cooked spaghetti.
    5. Add cheese and stir until melted.
    6. Mix in zucchini slices and basil. Toss until well combined
       • Adding pasta water if needed.
12. Salt and pepper to taste.
13. Serve hot and enjoy immediately!