Easy Spaghetti alla Nerano

Serves 4 | Ready in 30 mins

Ingredients

• 400g spaghetti
• 3 medium courgettes, thinly sliced into rounds
• Olive oil, for frying
• 1 garlic clove, lightly crushed
• 60g Parmesan, finely grated
• 60g Pecorino Romano, finely grated
• Small handful of fresh basil leaves
• Sea salt and freshly cracked black pepper

Method

1. Heat a generous glug of olive oil in a large frying pan and fry the courgette slices in batches until soft and lightly golden. Transfer to a plate and season with salt.
2. Add the garlic and half the basil to the pan for 30 seconds, then return the courgettes to the pan. Gently mash some of them with the back of a spoon to create a silky sauce.
3. Cook the spaghetti in well-salted boiling water until al dente, reserving at least 250ml of the pasta water.
4. Add the spaghetti to the courgettes along with a splash of pasta water. Remove from the heat and gradually stir in the Parmesan and Pecorino, adding more pasta water as needed until glossy and creamy.
5. Finish with torn basil, plenty of black pepper and an extra shower of grated cheese.

Silky, cheesy and full of sweet courgette flavour — summer pasta at its absolute best.