Spaghetti Alla Nerano

Spaghetti Alla Nerano is best when zucchini is in season straight from your garden or local farmers market to your plate.

Ingredients:

• 4 Zucchini, medium-sized, sliced 1/4 inch thick 

• 12 oz Spaghetti

• 2 cups Olive Oil for frying + 2 tbsp for cooking

• 2 tablespoons Butter

• 2 cloves of Garlic, chopped fine

• 1 cup Parmigiano Reggiano Cheese, finely grated

• 2 -3 cups Pasta Water (after the pasta is cooked)

• Salt, to taste

• Black Pepper, to taste

• Fresh Basil, chopped, to taste

• Hot Red Pepper Flakes, to taste

Directions:

1. Heat oil in a large dutch oven over medium heat.

2. While waiting for the oil to heat, slice the zucchini thinly (1/4 inch thick).

3. If you don’t want to fry you can also toss in olive oil and air fry in batches until crispy.

4. Drop the zucchini into the hot oil in batches to ensure they brown evenly.   

5. After each batch is browned remove and place on a paper towel.

6. When all batches are fried, move to a bowl and cover, then place in the fridge overnight.

7. The next day in a pot, cook the pasta in salted water until al dente (2 min before fully cooked).

8. In a separate large saucepan heat up garlic and olive oil until golden brown.  Then add the zucchini and break it apart a bit with a wooden spoon.  If still firm you can use the pasta water to break it up.

9. When the pasta is ready move it directly from the boiling water to the saucepan and leave behind the water.

10. You can use the pasta water 1 cup at a time to help the zucchini break up and become more of a sauce.  

11. Add butter and then cheese and more water until the sauce thickens.

12. Then add salt, pepper, fresh basil,  hot peppers, and more cheese, to taste and serve!