Spaghetti alla Nerano

Source: Rachel Roddy (The Guardian) and J. Kenji Lopez Alt

Serves 2

Ingredients

• 200g spaghetti
• 2 medium courgettes, sliced into approx. 10mm thick rounds
• 1-2 cloves of garlic, thinly sliced
• 60ml olive oil
• 100g grated provolone del monaco or fontina cheese (or a mix of the two)
• 50g grated parmesan cheese (provolone is traditional, if you can find it)
• a handful of basil leaves, roughly chopped
• Salt and black pepper

Method

1. Heat a good amount of oil in a frying pan - deep enough to cover the courgette slices.
2. When the oil is hot, add the courgette slices in batches and fry until golden brown on both sides. Remove from the oil and drain on kitchen paper. Season with salt.
3. When all the courgettes are fried, remove all but a tablespoon of oil from the pan.
4. Put the pasta on to boil in salted water.
5. Add the garlic and cook gently until it starts to soften - but not brown.
6. Add the courgettes back to the pan and cook for a few minutes over a realatively high heat.
7. When the pasta is cooked, add it to the pan as well. Continue to cook over a high heat, tossing everything together.
8. Add a splash of pasta water and continue to stir until a creamy sauce starts to form.
9. Add the basil and allow to wilt slightly.
10. Remove from the heat and stir in the cheese. Add more pasta water if it looks a bit dry.
11. Serve into bowls and finish with a drizzle of good olive oil, salt and pepper.