Spaghetti Alla Nerano
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- Difficulty: AVERAGE
- Time: 20 MINUTES
- Portions: 4 PEOPLE
- Calories: 532/PORTION
Spaghetti alla Nerano are the perfect result of the combination of pasta and zucchini ! This typical traditional dish of Neapolitan cuisine is really easy and quick to prepare, a simple and perfect procedure for a recipe that will guarantee you a splendid figure in the eyes of your guests! For the success of the creamy spaghetti alla Nerano, slice the zucchini very thinly , and then use the provolone del Monaco, necessary for the preparation to be very creamy… mouth-watering! Let's find out together how to make this delicacy!
INGREDIENTS
- SPAGHETTI 400 g
- ZUCHINIS 700 g
- EXTRA VIRGIN OLIVE OIL to taste
- GARLIC two wedges
- SALT to taste
- BLACK PEPPER to taste
- PROVOLONE DEL MONACO 200 g
- BASIL 4 leaves
PREPARATION
- To prepare the recipe for spaghetti alla Nerano it is necessary to start by washing the courgettes , cut them into very thin slices and then fry the rounds in extra virgin olive oil, a few at a time, for about 5 minutes, until they are golden but not black.
- Once this phase is over, place the fried courgettes on a bit of absorbent paper to remove the excess oil and salt them lightly.
- At this point, fill a pot with high sides with water, let everything boil and then immerse the spaghetti to cook them, remember that they must be drained al dente keeping the cooking water aside.
- In the meantime, pour six tablespoons of oil into another non-stick pan and let a couple of garlic cloves brown . Once golden, remove them.
- Take the courgettes and quickly pass them in boiling water then pour them into the pan with the oil flavored with garlic, add the spaghetti and a few ladles of cooking water and sauté everything, stirring the pasta for a few minutes.
- With the heat off, pour the previously grated provolone del Monaco , keeping a little aside. Stir to create a creamy sauce.
- Serve the spaghetti alla Nerano, completing with the remaining provolone, a sprinkling of black pepper and basil leaves broken up by hand. Your first course is ready to be served on the table... buon appetito!
Pasta & Co. - The Italian Cuisine Handbook
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