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Spaghetti Grossi N°5

in the Nerano Style

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INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghetti Grossi N°5
500 g zucchini
100 g butter
100 g aged provolone, finely grated
Olive oil
Basil leaves, to taste
Salt and pepper, as needed

DIRECTIONS

In preparation, grate the cheese and set aside. Wash, dry and slice the zucchini in 5 mm thick rounds. Toss them in flour, coating evenly, and fry in heated olive oil until golden and tender. Remove from oil with a slotted spoon and set aside. Cook the pasta in salted boiling water for 8 minutes, 3 minutes less than the recommended cooking time. While the pasta is still boiling, heat a drizzle of olive oil and a knob of butter in a wide sauté pan. Add the fried zucchini and a ladleful of cooking water from the pasta. Add the drained spaghetti (reserving the cooking water), sautéing all together for 3 minutes to finalize the cooking of the pasta and to coax the starch out of it, creating a creamy consistency. Add more cooking water if necessary. Remove from heat. Add abundant fresh basil leaves, the grated cheese and a drizzle of olive oil. Toss vigorously. Serve garnished with a basil leaf, and a fresh grating of cheese and pepper to taste.