Spaghetti with Fried Zucchini, Provolone and Basil (Nerano-Style)
The Amalfi Coast summer classic: thin zucchini rounds fried golden and meltingly soft, part of them blended into a silky purée, then tossed with spaghetti, garlicky olive oil and starchy pasta water and finished with provolone, Parmesan and plenty of torn basil until it turns impossibly creamy, with no cream at all. About 35 minutes.
At a glance
Ingredients and method are in the app
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