Pasta alla Nerano

Method

1. Slice the zucchini thinly (use a mandoline if preferred).
2. Spread the zucchini slices on a tray and leave them in the sun for about 5 minutes to dry slightly.
3. Fry the zucchini slices in extra virgin olive oil until golden but not too brown. Remove and set aside on paper towels.
4. In the same pan, add a new splash of extra virgin olive oil, crushed garlic, fresh basil, courgette flowers, and a few zucchini slices (reserve some for plating).
5. Season with salt and plenty of black pepper. Add a ladle of hot water (pasta cooking water). Mix and turn off the heat.
6. Cook spaghetti in salted boiling water until al dente.
7. Transfer the spaghetti directly into the pan with the sauce, adding a little pasta water if needed. Stir over low heat to combine.
8. Turn off the heat and stir in grated provolone del monaco and grated parmesan cheese until creamy.
9. Serve with fresh basil leaves and the reserved fried zucchini slices on top.