Spaghetti Grossi No.5

in the Nerano Style



360 g Rummo Spaghetti Grossi N°5
600 g zucchini
80-100 g provolone del Monaco, grated
1 bunch of basil
1 garlic clove
Salt and pepper to taste
Extra virgin olive oil


Cut the zucchini into rounds with a mandoline and fry them at a high temperature. The fried zucchini should be dry and crispy. Place the fried zucchini slices on absorbent paper, making sure not to overlap them. Cook the Spaghetti Grossi in abundant salted, boiling water. It’s important to keep the cooking water which you’ll use later. In a frying pan, sauté the garlic in olive oil then remove. Add the cooked pasta to the garlic-infused oil and stir quickly. Turn off the flame. Stir in the provolone cheese, diluting it with the reserved cooking water, using only the heat of the pasta and water to melt it. Add the fried zucchini slices (previously seasoned with salt) and garnish with an emulsion of fresh basil blended with extra virgin olive oil.