Spaghetti Alla Nerano (Zucchini and Provolone Pasta)
23
- Prep Time10 min
- Total Time30 min
- Makes4-6 servings
Recipes and text by Chantal Braganza; Produced by Aimee Nishitoba; Photography by Christie Vuong; Food Styling by Sage Dakota; Prop Styling by Nicole Billark
In the traditional version of this coastal dish, the zucchini is deep fried and set to rest for 24 hours. With a bit of multitasking, this version comes together in 30 minutes. We like to think Stanley Tucci—who famously calls this unctuous spaghetti his hands-down favourite pasta—would still approve.
Ingredients
1 tbsp plus 1 tsp salt, divided
1/2 cup extra-virgin olive oil
3 garlic cloves, crushed
4 medium zucchini, thinly sliced
1 400-g pkg spaghetti
1 cup basil leaves, roughly torn
150 g provolone, shredded
Instructions
Fill a large stock pot with water and 1 tbsp salt. Bring to a boil.
Meanwhile, heat a wide frying pan over medium. Add oil, then garlic. Cook until fragrant and garlic is golden and soft, 5 to 7 min. Scoop garlic into a bowl and set aside.
Working in batches, arrange zucchini rounds in one layer in pan. Fry until zucchini begins to frizzle at the edges and soften, 3 to 5 min. Remove with tongs or a slotted spoon to a plate, then continue with remaining zucchini, removing all zucchini from pan when done.
Meanwhile, cook spaghetti in boiling water following package directions. Reserve 1 1/3 cups pasta water, then drain pasta.
Combine one-third of fried zucchini with fried garlic, basil, remaining 1 tsp salt and 1/3 cup pasta water in a blender. Blend on high until smooth.
Scrape sauce into leftover oil in same pan. Stir to combine. Add pasta, remaining fried zucchini and provolone. Stir quickly to melt cheese, adding remaining pasta water as needed for sauce to stick to noodles. (You may not need the whole cup.) Serve and garnish with extra basil, if desired.
Get more fresh spring pasta recipes.
Find more recipes celebrating green produce and olive oil in this recipe collection.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
