![Pasta Garofalo - Spaghetti alla Nerano](https://www.pasta-garofalo.com/us/wp-content/uploads/sites/8/2019/09/1600x400_0001_Spaguetti-Garofalo-alla-Nerano.jpg)
Spaghetti alla Nerano
Spaghetti alla Nerano is a typical first course of traditional Campania cuisine, made with fried zucchini and Provolone del Monaco.
30"
4
low
Ingredients
Garofalo spaghetti 500 g
2 organic courgettes, not too big and compact
Olive oil 150 ml
A clove of garlic
Provolone cheese 75 g
Parmesan cheese 50 g
Salt and pepper
Fresh basil
Preparation
- 1
- Cut the courgettes into small slices, fry until golden brown in olive oil.
- 2
- Drain on a sheet of absorbent paper.
- 3
- Cook the spaghetti al dente in salt water.
- 4
- In another pan fry some garlic in olive oil, generously add the fried courgettes and peppers, and add salt.
- 5
- Gradually add the cooking water to emulsify the sauce and finish cooking the spaghetti.
- 6
- Turn the stove off and incorporate the grated and whipped cheeses.
- 7
- Serve with hand-torn basil leaves and a little pepper.
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