Spaghetti alla Nerano (vegetarian)

This is a recipe from the fishing village of Nerano, at the farthest point of the Amalfi coast. It utilises the small, ribbed, pale green zucchini abundant there in summertime. The zucchini are enjoyed two ways–fried for a crispy texture, and as a creamy sauce. The Provolone del Monaco, a local large, aged semi-hard cheese, melts into the sauce as well– appropriate substitutions would be Caciocavallo or Parmigiano. For extra drama and protein, top with burrata (as I did here) or a poached egg.

Ingredients

Serves 2

1 clove garlic, peeled and smashed

80 ml extra virgin olive oil

2 small zucchini, sliced into very thin rounds

200 g spaghetti

100 g grated cheese (Caciocavallo or Parmigiano)

10 g fresh basil leaves

12 g fine sea salt

Freshly ground black pepper

Method

1. Bring a large pot with at least 2 litres of water to a rolling boil. Adjust the amount of salt if using more water.

2. In a large frying pan over medium-high heat, add the garlic clove and olive oil so that the oil gets infused by the garlic. Remove the garlic and add the zucchini rounds, frying in batches until tender but not brown. Once fried, remove the zucchini to a dry, fine mesh sieve to drain any excess oil, and cover them with basil leaves to release the aromas.

3. Fry the last few zucchini slices until crispy, to be used as a topping.

4. Add 10 grams of salt to the water in your pot as it reaches the boil, and add the spaghetti.

5. Remove the crispy zucchini from the pan, and set aside. Return the tender zucchini to the pan containing the remaining oil. Carefully add a ladleful of pasta water and the cheese. Mix until smooth and season with a pinch of salt and freshly ground pepper.

6. When the spaghetti is al dente (take them out about 1 minute before the suggested cooking time on the packet), drain them, reserving some cooking water.

7. Transfer the spaghetti into the zucchini pan, and toss so that the spaghetti is coated evenly with the sauce. If too dry, add a splash of pasta water.

8. Taste and correct for salt before transferring to a serving platter. Top with torn basil and the crispy zucchini slices. Serve immediately.

We would love to see how you have made this recipe your own– please leave a comment below or tag me on social media. @xoxo_miso_girl