Spaghetti alla Nerano (Courgette and Cheese Pasta)

• 500 g Courgette, firm, glossy
• 2 cloves Garlic
• 90 ml Extra virgin olive oil
• 2 tsp Fine sea salt
• 200 g Spaghetti
• 120 g Provolone cheese
• 40 g Parmesan
• ½ tsp Black pepper
• 10 g Fresh basil, leaves only

1. Slice the courgettes into thin rounds, about 3 mm thick. Thinly slice the garlic. Grate the provolone and parmesan, and tear the basil leaves.
2. Heat the olive oil in a large frying pan over medium-high heat. Fry the courgettes in batches, seasoning lightly with a pinch of the salt as you go, until deeply golden on both sides. Transfer the browned courgettes to a bowl, leaving the oil in the pan.
3. Bring a large pot of water to the boil and salt it with the remaining salt. Cook the spaghetti until just shy of al dente. Reserve 250 ml of the pasta water, then drain.
4. Return the frying pan to medium heat and add the garlic to the courgette oil; cook for 30 to 60 seconds until fragrant, without letting it brown. Add the courgettes back to the pan and toss to coat. Add the drained spaghetti and 150 ml of the reserved pasta water, tossing vigorously until glossy.
5. Take the pan off the heat and add the provolone and parmesan, tossing constantly until melted and silky; add a splash more pasta water as needed to loosen. Season with black pepper and fold through most of the basil. Serve straight away with the remaining basil on top.

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