Spaghetti alla Nerano (Spaghetti with Fried Zucchini)

Deep-fried zucchini slices, garlic-infused olive oil, provolone cheese, and fresh basil add incredible flavor to this Italian pasta dish from Naples.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 357 Calories

Ingredients

• 3 tablespoons olive oil
• salt and freshly ground black pepper to taste
• ¾ cup chopped fresh basil
• 1 (16 ounce) package spaghetti
• 1 ½ pounds zucchini, sliced
• ½ cup olive oil, or more as needed
• 2 cloves garlic, or more to taste
• ½ cup grated aged provolone cheese

Recipe Instructions

Step 1

Place zucchini slices on a plate and let dry for 1 hour.

Step 2

Heat 1/2 cup oil in a skillet over medium heat. Add zucchini slices in batches and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool. Mash 1/3 of the zucchini.

Step 3

Place 3 tablespoons olive oil and garlic cloves in a large saucepan over low heat. Watch carefully and simmer until garlic cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini. Add zucchini slices.

Step 4

Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, reserving some cooking water.

Step 5

Add spaghetti and provolone cheese to the saucepan. Toss and add hot pasta water until sauce becomes creamy. Mix in basil, season with salt and pepper, and serve.