Spaghetti alla Nerano
Serves 2
Ingredients
2 medium zucchinis
250ml Taralinga Estate Extra Virgin Olive Oil
200g spaghetti
2 garlic cloves, finely diced
½ bunch fresh basil leaves, plus extra to garnish
50g finely grated Parmesan, plus extra to garnish
Salt and black pepper to taste
Method
- Slice zucchini into thin rounds using a sharp knife or mandoline. Heat olive oil in a large pan over medium-high heat. Add the zucchini slices in batches and fry until golden, approximately 5-6 minutes on each side. Once golden, remove and lay on a paper towel-lined plate. Repeat for the remaining zucchini.
- Bring a large pot of salted water to boil. Cook spaghetti until just under al dente.
- Meanwhile, in the same pan used for frying the zucchini, discard all but 2 tablespoons of oil and set over medium heat. Add the garlic and cook until fragrant. Add ¾ of the fried zucchini along with a small handful of torn basil leaves and a generous dash of pasta cooking water.
- When the pasta is almost cooked, use tongs to transfer it directly to the pan with the zucchini. Stir in the cheese and about 1/2 cup of pasta water, continuing to cook and stir frequently until a creamy sauce forms. Season to taste with salt and pepper.
- Divide between plates and garnish with basil leaves, extra cheese and a drizzle of olive oil.
