Spaghetti Nerano

I serve pasta with zucchini all the time, but only recently did I start looking to see if there are any traditional Italian takes on the concept. You would think so. And what do you know! Here's one.

I found this tasty, but a little greasy. I say "but", but it isn't as if those two concepts are in any way contradictory. Still, next time I would blot that fried zucchini a little better and really wipe out the pan before I put in the butter. 

2 to 3 servings
30 minutes prep time

1/2 cup loosely packed basil leaves
125 grams (1/4 pound) provolone cheese, grated
60 grams (2 ounces) Parmesan cheese, grated
500 grams (1 pound; 2 or 3 medium) zucchini
mild vegetable oil to fry the zucchini
225 grams (1/2 pound) spaghetti or other pasta
2 tablespoons unsalted butter
salt & freshly ground black pepper to taste
another 2 tablespoons shredded basil leaves

Wash and pick over the basil leaves, and cut them in shreds - don't forget to set aside a bit to garnish. Grate the cheeses. Set these all aside until needed.

Wash, trim, and slice the zucchini a little less than 1/4" thick. Put on a large pot of salted water to boil to cook the pasta.

Heat enough oil to coat the bottom generously in a large skillet over medium-high heat. Add zucchini slices in a single layer and cook them until lightly browned on each side. Remove them to a plate lined with paper towel as they are done, adding more slices to the pan to cook as you go. When the zucchini is all done, remove the pan from the heat. Wipe or drain out any excess oil from the pan. Blot the cooked zucchini fairly well. Add the butter to the pan and let it melt, but don't return it to the heat yet.

Meanwhile, when the water boils cook the pasta for the time listed on the package. Just before draining it, ladle out about 1/2 cup to use as part of the sauce and retain it. Add the drained pasta to the large skillet and return it to a burner over medium heat. Stir it well into the butter, along with the reserved pasta cooking water. Sprinkle the cheeses over and mix them in well. Add the fried zucchini and season with salt and pepper to taste. Mix in the shredded basil last, until it is just wilted.

Serve the pasta at once with the last bit of shredded basil leaves sprinkled over it.

Posted in: Ontario Food