A silky courgette and basil sauce coats spaghettoni alla Nerano, finished with crisp fried courgettes
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 2 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 729 |
| Fat | 61g |
| Saturates | 8g |
| Protein | 13g |
| Carbs | 40g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a large pan of well-salted water to the boil.
Heat the olive oil in a large pan over a medium-high heat. Add half the sliced courgettes to the oil in a single layer and fry for 6–8 minutes, turning once, until golden on both sides. Drain and season with a pinch of salt. Set aside.
Reduce to a low heat and add the remaining courgettes to the pan along with the garlic, basil leaves and salt. Cook gently for 10–12 minutes, stirring occasionally, until the courgettes are soft and translucent but not coloured.
Cook the spaghettoni in the boiling water for 10 minutes.
Transfer the courgettes and oil from the pan into a blender along with a ladle of the pasta water. Blitz until smooth. Pour the sauce into the same pan and place it over a low heat.
Using tongs, lift the spaghettoni into the pan with some residual pasta water and toss for 1–2 minutes. Tear in fresh basil leaves and allow the residual heat to wilt them.
Divide between warm bowls, top with the crispy courgettes, finish with a twist of black pepper and serve immediately.
