Spaghetti alla Nerano (Zucchini)
Spaghetti alla Nerano (Zucchini)
Spaghetti alla Nerano recipe aka zucchini pasta!
Ingredients
- 2 zucchini, sliced into discs
- (3-4) whole garlic cloves
- 1/4 a cup of fragrant olive oil
- spaghetti, one box
- salt and pepper, to taste
- 1/2 cup of parmesan
- 1/2 cup of pecorino
- freshly torn basil
Instructions
- you want to start by slicing 2 zucchini’s into discs, these will be prepared 3 ways: fried in oil, sautéed, and then blended
- add a few (3-4) whole garlic cloves to about 1/4 a cup of fragrant olive oil (we love @garciadelacruzoliveoil) and sauté until fragrant
- remove garlic (you will use this later) add 2/3s of the zucchini, sauté for about 5-8 minutes until tender and slightly brown
- meanwhile drop your spaghetti into salted water, you can use a whole box or your desired amount of pasta - *save pasta water*
- remove zucchini from the pan and add half into a blender with the cooked down garlic cloves and 1/4 cup of pasta water with salt and pepper
- now add more oil to the pan and the rest of your zucchini, you really want to crisp this, these will go on top of your dish. Once brown, remove with a slotted spoon and add to a towel lined dish to drain excess oil, salt the zucchini
- now freshly grate 1/2 cup of parmesan and 1/2 cup of pecorino
- add sautéed zucchini, blended zucchini, cooked spaghetti, and freshly torn basil to the pan - you can remove some of the frying oil or keep it as long as there are no burnt pieces of zucchini
- now you want to alternate adding a small amount of pasta water and your grated cheese until the sauce emulsifies and is glossy
- finish with crispy zucchini, salt to taste, basil, grated cheese, and freshly cracked pepper
