Spaghetti Alla Nerano
Fried zucchini pasta, made famous in Nerano Italy is one of the most delightful dishes that has INCREDIBLE fresh flavor with basil, garlic, provolone, and pecerino romano cheese. So YUMMY!
Servings: 4 SERVIINGS
Ingredients
- 3 zucchinis sliced really thin i use the lowest setting on a mandolin
- 1 bottle vegetable oil, enough to fully submerge the zucchini
- 1 bunch fresh basil leaves. About 25
- 2 cloves garlic, minced
- 1 cup pecorino romano cheese, grated
- 1 cup provolone cheese, shredded
- 3/4 box spaghetti noodles, cooked al dente
- 3 tbsp. extra virgin olive oil
- 1/4 tsp salt
- 1/2 tsp. black pepper
Instructions
- To start, get all the zucks sliced.
- Heat a dutch oven or fryer with oil to 325° Working in batches fry the zucchinis. I do about 3 batches to get it all done. We are looking for golden/light golden color
- On large plate line with paper towels and add 1/2 of the basil. When the zucchinis are done, put ontop of the basil/plate. This will merry the flavors together nicely.
- Let them rest and get the pasta water going.
- Salt the water with 1 tablespoon of sea salt and cook the noodles until aldente. Do NOT dump the water. Reserve for the dish.
- In a large deep pan on med heat, add the 3 tbsp. olive oil
- Add all the basil and fried zucchini Stir and season with the salt and pepper.
- Stir for about 2 minutes, the zucchini will shrink up quite a bit. Add the garlic and stir.
- Now add the noodles, stir quickly then add about 1 cup of the pasta water Stir and remove from the heat.
- Add the romano cheese and toss/stir well.
- Now add the provolone and about 1/2 cup more of the pasta water. Toss everything together. If the pasta is too dry add, more water. We want a wet consistency
- Plate and serve it up!
- ENJOY!
