This legendary fried zucchini pasta is a fast and exceptionally tasty recipe. Named after the beach town of Nerano near Sorento where it originated, it was apparently invented in 1952 by Maria Grazia, who owned a restaurant in area. There are many variations for the recipe—some involve making a purée out of the fried zucchini. While the Pecorino definitely ads a nice salty touch, a good Parmigiano will also do the trick.

Ingredients

• 300 g spaghetti
• 30 g extra virgin olive oil
• 700 g medium-sized zucchini (cut into thin rounds)
• 1-2 cloves garlic (unpeeled)
• 30 g Parmigiano Reggiano DOP, grated
• 30 g Peccorino Romano DOP, grated
• Basil
• Salt and pepper to taste

For frying

• 200 g extra virgin olive oil

Preparation

In a wide skillet, fry the zucchini rounds over medium-high heat. Toss every now and then, letting the zucchini fry until golden but not brown.

Drain the zucchini on paper towels and season with fresh basil leaves cut by hand. Set aside.

In the meantime, bring a pot of water to boil and salt it for the spaghetti.

In a large pan, add the garlic cloves and olive oil over medium-low heat to infuse the oil. Remove garlic and stir in fried zucchini rounds. Add a ladle of the cooking water and stir gently until part of zucchini become creamy.

When the pasta is al dente, drain quickly but save about 1/2 cup of the cooking water. Toss the spaghetti in the pan using tongs, adding the grated cheese and some of the cooking water a little at a time.

Pasta must be nicely coated with the mixture, not dry but not watery either. Taste and adjust seasoning as necessary. Top with the basil leaves and serve immediately.