easyTime:<30 minsServes:4
From the town of Nerano,located at the far end of Italy’s Amalfi Coast,comes this well-loved pasta dish of fried zucchini,basil and cheese. Typically,a matured,raw-milk,semi-hard Neapolitan cheese called provolone del monaco (monk’s provolone) is used. I find a mix of pecorino romano and parmigiano reggiano to be a great substitute,though;it adds a similar buttery,sweet and sharp characteristic to the dish.
Since the zucchini are fried in hot oil,choose ones that are slim and small as they have small seeds and a lower water content. Smaller zucchini also tend to be sweeter,with a better overall flavour,making them the star of this summery spaghetti.