SPAGHETTI ALLA NERANO

'Recipe adapted from deliciousmagazine.co.uk'

Ingredients:

500ml sunflower or vegetable oil (for frying)
6 medium courgettes, sliced
300g spaghetti
1 tbsp olive oil
20g unsalted butter
100g provolone cheese or pecorino, finely grated

Method:

Fry the courgettes:

Heat the oil in a large, deep pan

Once hot, add the courgette slices in batches, frying each batch for about 4 minutes until golden and soft

Remove the courgettes with a slotted spoon and place them on a plate lined with kitchen paper to drain

Let them cool completely

To Cook the Pasta

Bring a large pot of heavily salted water to the boil

Add the spaghetti and cook for 1 minute less than the package instructions (al dente)

Reserve a mug of the pasta cooking water, then drain the pasta

In a large frying pan, heat the olive oil over medium heat

Add the cooled courgettes and cook for a few minutes, stirring occasionally to warm them through

To finish

When the pasta is nearly done, stir in the butter

Add a splash of the reserved pasta water to help create the sauce

Add the drained pasta to the pan with the courgettes

Stir in most of the grated cheese, tossing everything together until the pasta is coated in the sauce

Adjust the seasoning with salt and pepper

To Serve:

Divide the pasta between plates and top with the remaining cheese