I have been trying to perfect my pasta with courgettes for years now and have made a ton of recipes along the way - this Stanley Tucci approved Spaghetti Alla Nerano may just be my favourite yet!
It takes a little time to prep (you can't rush deep frying the courgette in batches until golden brown) but the effort is more than worth it.
The ingredients may seem simple on paper but the end result shines in terms of flavours and truly makes the courgettes the deserving star of this dish.
SERVES 4
INGREDIENTS
- 1 kg Courgette
- 300ml Olive Oil
- 25g Basil
- 400g Spaghetti
- 50g Butter
- 100g Parmesan
- 100g Pecorino
METHOD
- Finely slice the courgettes into rounds about 3mm thick
- Heat the olive oil in a high-sided pan to 170°C.
- You can test this by throwing in a round of courgette – it should sizzle immediately.
- Fry all of the courgettes in batches until it’s deep golden brown, placing the fried courgettes onto a large paper towel-lined baking tray as you go.
- Once they're all fried, transfer to a bowl, toss with a tsp of salt and place into the fridge.
- Place a large frying pan over a low heat and add the courgette, a quarter of the butter and 2 tbsp of water. Warm gently, stirring occasionally.
- Put the spaghetti on to boil in lightly-salted water.
- Once the pasta is still nice and al dente, transfer to the pan with the courgettes along with 100ml of the cooking water. Tear in the basil leaves, add the remaining butter and stir vigorously.
- Add most of the cheese (save 2 tbsp for garnish) then continue stirring to make a creamy, glossy sauce that coats the pasta.
- Plate up and top with the cheese.
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