Ingredients
For the pasta alla nerano:
- Courgettes (zucchini) |2-3| sliced into 1.5 inch rounds
- Olive oil |Generous drizzle|
- Garlic cloves |3| minced
- Salt and pepper | |
- Dried spaghetti, tagliatelle, linguine or bucatini |250g|
- Provolone del Monaco cheese |40g| grated or plant based hard cheese for vegan
- OR
- Nutritional yeast |4 tbsp| instead of the cheese
- Basil leaves |Small handful| torn
- Extra virgin olive oil or herb oil | |
Ingredients
For the salad
Method
Fry courgettes
- Heat the olive oil in a large frying pan over a medium heat until hot
- Sprinkle salt in the oil evenly over the base of the pan
- Add the courgettes, cut side down for 6-8 minutes, turn over and repeat on the other side
- Aim for a medium heat and be patient so you get both a nice deep golden colour (almost charred) and so the courgette cooks the whole way through
Cook pasta
- When you turn the courgette to cook on the other side, begin cooking the pasta according to the packet instructions in a pan of generously salted water
- Drain, reserving 250ml pasta water
Combine
- Mash the courgettes with a masher or the back of a fork, add the garlic and cook out for a further few minutes until fragrant
- Add the cooked pasta and the pasta water, stirring and tossing to emulsify
- Remove from the heat and stir in the cheese or nutritional yeast and basil
- Toss a final time, taste and season with salt and pepper if needed
- Divide among bowls, drizzle over a little extra virgin olive oil and scatter a little more parmesan or nutritional yeast
Method
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pasta-alla-nerano