Spaghettoni alla nerano

'Big' spaghetti with courgette

I used spaghettoni for this dish but normal spaghetti is fine. Cooking the courgette separately and the delicious provalone cheese, make these humble ingredients into something special.

Ingredients serves 4:

1. 400 g spaghettoni

2. 1 courgette or 3 baby ones

3. About 40g of Provolone del Monaco cheese - grate in advance

4. Extra Virgin Olive oil

5. Oil for frying

6. 4-5 Fresh basil leaves

7. to taste Salt

8. Clove or two of garlic

Method:

1. Bring a pot of salted water to the boil.

2. Heat frying oil in a pan.

3. Slice courgette and dry well with kitchen paper. Fry until brown. Set a side.

4. Remove oil but don't clean it. Some will remain which adds to the flavour.

5. Now the water should be boiling. Add the pasta and cook according to instructions. Remember to stir the pasta frequently.

6. Now in the pan, add garlic and a good drizzle of olive oil.

7. Cook garlic for 2-3 mins.

8. Remove the garlic and add courgettes. Cook for another 2-3 mins, just to warm them through.

9. Drain pasta al dente, saving a cup of cooking water.

10. Add pasta to the courgettes, add the cheese, basil and cooking water.

11. Mix well and serve with more cheese on top if desired.