Fried Zucchini pasta known as “Spaghetti alla Nerano” is a classic example of a local dish. It was born in the small fishing village of Nerano back in 1952 thanks to Maria Grazia and became famous because it was served in her family restaurant (and it still is)! The complete recipe has never been revealed, but this is an authentic local take and sure tastes like a plate of Italy to me combining fresh zucchini and basil along with delicious cheese. The creamy sauce and aroma of basil work so well together and infuse the zucchini with the most delectable flavour…now all we need is a beautiful sea view..!

Here are the Ingredients you need for this recipe:

INGREDIENTS:
300g/10.6oz spaghetti
600g/21oz zucchini
Bunch fresh basil
1 garlic clove
3 tablespoons Pecorino Romano cheese (or Parmigiano Reggiano)
150g/5.3oz (3/4 cup) Provolone Dolce cheese
Extra virgin olive oil (EVOO) – (LOTS!)

UTENSILS:
1 large fry pan
1 medium size pot (for frying)
1 large pot
Wooden spoon
Knife
Chopping board
Tablespoon
Mug
Hand sieve or colander