Ingredients
The Base
- 1 garlic clove
- 1 generous glug of olive oil
- 2 courgettes (sliced into very thin rounds)
- Salt and pepper
The Pasta
- 250 g spaghetti or bucatini
The Filling
- 80 g Parmesan (grated)
- 1 knob unsalted butter (cold)
Instructions on the next page 👇👇
Directions
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Begin by putting a large pot of water on to boil for the spaghetti. The importance of well-salted water cannot be overstated, as it is key to infusing the pasta with flavor.
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While waiting for the water to boil, warm a pan over medium-high heat. Add the whole garlic clove along with a generous glug of olive oil; the mixture will sizzle delightfully. This step is crucial because the garlic will infuse the oil, imparting a tremendous flavor to the dish.
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Once the garlic is just golden, remove it from the pan to prevent overcooking. Now, add the courgette rounds to the hot oil. Toss them occasionally, allowing them to fry until tender but not brown. This ensures that they remain vibrant and delicious.
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By this time, the pot of water should be boiling. Add a generous pinch of salt before placing the spaghetti into the pot. Stir it gently to ensure no pieces stick together.
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Meanwhile, drain the cooked courgettes on paper towels and season them lightly with salt and pepper. This will keep them warm while you prepare the remainder of the dish.
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In another step, blend together about a third of the fried courgettes with roughly 60 ml (1/3 cup) of the pasta water. A glass jar or measuring jug works beautifully for this, especially with a handheld blender. The result should be a silky purée that will envelop your spaghetti.
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When the spaghetti is al dente, which will take about 1 minute less than what the packet suggests, drain it but remember to save about 1/2 cup of the pasta cooking water.
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Return the drained spaghetti to the pan. Now, make the magic happen by tossing it with the courgette purée, the remaining fried courgettes, the grated Parmesan, and the cold knob of butter. It’s crucial to toss quickly using tongs or a spatula; you want the spaghetti to become silky, with just enough sauce to coat without being dry.
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If you find the dish is too dry, add reserved pasta water a little at a time until you reach your desired consistency. The key is to ensure that everything is harmoniously combined.
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Finally, scoop the spaghetti into bowls and top with a sprinkle of fresh Parmesan. Serve immediately for a tremendous taste experience that encapsulates the essence of Italian dining.
Continue reading on the next page 👇👇
Pro Tips for Success
Temperature Matters
- Always ensure that your olive oil is hot enough before adding courgettes. This creates the perfect frying environment and enhances the flavors of the dish.
Perfectly Cooked Pasta
- For perfect spaghetti, keep an eye on the clock, tasting just before al dente time. This will help achieve that pleasant bite which is essential for any pasta dish.
Embrace the Purée
- Do not skip the purée step! It binds everything together with a silky texture and enhances the dish’s overall flavor profile, making your meal feel gourmet.
Storage and Freshness
Refrigeration is Key
- If you have leftovers, store the spaghetti in an airtight container in the refrigerator. It should keep well for up to 2-3 days.
Reheat Gently
- When reheating, do so gently on the stove over low heat. Adding a splash of water can help revive the sauce and keep it from drying out.
Enjoy at its Best
- For the best taste experience, this dish is best enjoyed fresh. Try to prepare it as close to the meal time as possible to savor all its delicate flavors.
Final Thoughts
Spaghetti Alla Nerano is more than just a dish; it’s a profound reflection of Italian culinary heritage, built around wholesome ingredients and simple preparation. The tremendous pleasure that comes from eating this meal lies in the way it brings people together and evokes heartwarming memories of family gatherings and sunny days spent in the kitchen.
Do you have a favorite Italian dish that warms your heart and brings back nostalgic memories?