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Zucchini pasta sauce
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SPAGHETTI ALLA NERANO March 1, 2021 Servings: 4-6 Prep: 15 min Cook: 20 min Total: 35 min Difficulty: Once you've conquered making the cream sauce, you've got it made. Print This A simply wonderful dish created with so few ingredients, the secret is really in the quality of those ingredients and the technique used to make the creamy sauce that covers every strand of spaghetti. By: Monte Mathews INGREDIENTS | |
400g (14 oz) | spaghetti |
800g (1-1/2 lbs) | zucchini, sliced into thin rounds |
200g (7 oz) Caciocavallo, Provolone Piccante, or a blend of 70 percent Pecorino and 30 percent Reggiano Parmigiano, grated | |
2 or 3 | garlic cloves |
Basil leaves |
Sunflower Oil for the Zucchini
Olive Oil to sauté the garlic.
Several knobs of butter
salt and lots of freshly ground pepper
DIRECTIONS
STEP 1First, thinly slice the zucchini. Taste a raw piece before frying – only use the zucchini if it’s sweet. If it has a bitter aftertaste, don’t use it as it will ruin the dish.
STEP 2 Dry the zucchini on paper towels.
STEP 3 Heat the oil on medium-high. Drop the zucchini into the oil and cook until light brown in color
STEP 4 Once fried, drain and dry them with paper towels. Put some torn basil leaves atop the zucchini to give more flavor to the blandness of the vegetable.
STEP 5 In the meantime, bring a pot of salted water to a boil. Add lots of salt.
STEP 6 Drizzle a sauté pan with olive oil and cook two cloves of garlic in the pan.
STEP 7 Cook the spaghetti until just al dente.
STEP 8 Drain the al dente pasta and set aside two cups of the cooking water.
STEP 9 Remove the garlic from the pan and finish cooking the spaghetti in the saute pan. Add a few knobs of butter and then the zucchini. Then add half the cheese and mix everything together vigorously for a minute or two. (The zucchini rounds are bound to break up, but that’s normal.) Then add more basil leaves, and continue mixing until the cheese has completed melted into a creamy sauce, adding more pasta water if need be.
STEP 10 Finish with grated cheese. Top with fresh basil and serve with lots of freshly ground pepper.
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