Spaghetti Alla Nerano

Name: Spaghetti Alla Nerano
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1/2 cup extra-virgin olive oil; 2 pounds small zucchini (4 to 5), very thinly sliced into rounds, about 1/8 inch thick; 12 ounces spaghetti; 1 tablespoon unsalted butter; 1/3 cup freshly grated Parmesan cheese, plus more for topping; 1 cup torn basil, plus 1/2 cup small whole leaves for topping

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Level: Easy

Total: 35 min
Active: 35 min

Yield: 4 servings

Inspired by zucchini-based pasta dishes from the Amalfi Coast in Italy, this version involves simply cooking lots of thinly sliced zucchini in olive oil. Half of it is blended into a creamy green sauce. The rest is tossed with al dente spaghetti, the zucchini sauce, freshly grated Parmesan and basil: a perfect pasta dish to showcase summer produce.

Level: Easy

Total: 35 min
Active: 35 min

Yield: 4 servings

Ingredients

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Kosher salt

1/2 cup extra-virgin olive oil

2 pounds small zucchini (4 to 5), very thinly sliced into rounds, about 1/8 inch thick

12 ounces spaghetti

1 tablespoon unsalted butter

1/3 cup freshly grated Parmesan cheese, plus more for topping

1 cup torn basil, plus 1/2 cup small whole leaves for topping

Directions

Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large wide skillet over medium-high heat until shimmering. Carefully scatter half the zucchini in the hot oil in an even layer. Season with salt and cook, tossing occasionally, until just tender and browned lightly at some edges, 1 to 2 minutes. Remove with a spatula to a baking sheet, leaving the remaining oil in the skillet. Repeat with the remaining zucchini, then remove to the baking sheet. Remove the skillet from the heat and set aside.
Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve about 1 3/4 cups cooking water, then drain the pasta.
Meanwhile, transfer 1 heaping cup of the fried zucchini to a blender along with 1/2 cup of the reserved cooking water. Puree until smooth.
Set the skillet with the remaining oil over medium heat. Add the spaghetti, remaining fried zucchini, zucchini puree, butter and the remaining 1 cup reserved cooking water, tossing to coat. Add more cooking water as needed to make a smooth and creamy sauce. Stir in the Parmesan and toss until combined. Season with salt and stir in the torn basil.
Divide the pasta among bowls and top with more parmesan and whole basil leaves.