Spaghetti Grossi N°5

in the Nerano Style

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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


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.