Paccheri alla Nerano

The Preparation (Step-by-step)

Step 1:

Slice and salt the courgettes

Slice the courgettes into thin rounds of about 3 mm. Sprinkle some salt over them and let them drain for 20 minutes. Then pat them dry with kitchen paper.

Fry the courgettes.

Heat the olive oil in a wide pan and fry the courgette in batches until golden, without overcrowding the pan.

Let them drain on kitchen paper and reserve a spoonful of the oil.

Step 2:

Bring the cooking water to a boil.

Bring 4 litres of water to the boil and salt it (about 10 g per litre). Cook the paccheri for about 13 minutes, which is 4 minutes shorter than the package instructions.

Reserve a cup of cooking water and drain the pasta.

Step 3:

Make the base.

Heat a spoonful of oil in the wide pan and let the garlic soften for 1 minute. Remove it, add the courgettes and half of the basil, and mash part of it with a fork to a coarse cream.

Step 4:

Finish the pasta.

Add the paccheri to the pan and stir over low heat. Add cooking water, a splash at a time, and let the pasta cook for another 3 to 4 minutes.

Step 5:

Mantecare.

Remove the pan from the heat and stir in the provolone and Parmigiano with a splash of cooking water until a creamy sauce forms. Finish with black pepper and the rest of the basil and serve immediately.

Step 6: