SPAGHETTI ALLA NERANO RECIPES

Steps:

• Begin by thinly slicing the zucchini into round coin-shaped pieces.
• Layer a plate or cutting board with paper towels. Place the zucchini coins on the paper towels in rows.
• Sprinkle fine salt over the zucchini and let it sit for 10 minutes, until water begins to extract. Flip the coins and repeat.
• Bring a pot of salted water to a boil, then cook spaghetti according to box instructions until al dente. Drain and reserve a small amount of pasta water.
• Finely mince garlic cloves.
• Grate the cheeses. If using vegan provolone slices, use a sharp knife to finely slice it, emulating shreds.
• In a large pan or heavy-bottomed pot, add ¾ cup of extra virgin olive oil.
• Heat the oil over medium, without letting it get too hot.
• Pat the salted zucchini slices completely dry, then carefully add the slices to the hot olive oil.
• The zucchini should gently sizzle in the oil. Let it simmer in the oil until it becomes slightly golden.
• Remove the zucchini with a slotted spoon or spatula. Place the slices on a paper towel-lined plate.
• Use a measuring cup to remove about ½ cup of olive oil.
• Return the pan to the stove and keep the heat on low.
• Add minced garlic and sauté until just slightly golden.
• Toss in the cooked spaghetti with the oil and garlic.
• Add both of the cheese and stir until melted.
• Mix in the fried zucchini slices and torn basil. Toss until well combined, adding pasta water if needed.
• Taste and season with more salt (as needed) and pepper. Serve hot and enjoy immediately!