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Spaghetti Alla Nerano Recipe
Spaghetti Alla Nerano recipe! This easy recipe yields a delicious and Italian classic dish. Ready in less than 30 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 people
Calories: 578 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 medium zucchini
- 3 Tablespoom extra-virgin olive oil
- 2 Cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated provolone cheese
- 7 oz Spaghetti
- salt
- black pepper
- fresh basil
Instructions
- Begin by washing and cutting off the ends of the zucchini. Then, slice a slice about 1/4 inch thick.
- Peel and finely chop the garlic cloves.
- To cook the zucchini, you can either cook them in an air fryer ( spray some oil on top and air fry for 12 to 15 minutes) or fry them in oil.
- To fry them, simply heat the oil in a large pan and cook the zucchini fine until golden brown on both sides, in a single layer.
- Be careful not to burn the zucchini; they should be golden brown but not black. The oil should have a temperature of 450 F (150 C). After frying them, put the cooked zucchini on a paper towel-lined plate to remove excess oil.
- After cooking the zucchini, set them aside and lightly brown the garlic in a frying pan with 2 tablespoons of olive oil.
- Add the zucchini when the garlic has browned (remember to set some aside to decorate the dish).
- 6. Season with salt and black pepper to taste.
- Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente (2-3 minutes less than the cooking time indicated in the package instructions).
- Reserve about 1/2 cup of the pasta water and drain the spaghetti.
- Add the spaghetti to the pan with the zucchini and stir well to coat the pasta.
- Add the grated Parmesan and Provolone cheese and mix thoroughly with the heat off.
- If the pasta seems dry, add a ladleful of pasta water.
- Serve hot, adding some basil leaves on top, and enjoy!
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