Pasta alla Nerano Verde (Spaghetti with Courgette, Basil and Parmigiano)

• 500 g Courgette, firm, medium-sized
• 120 ml Extra virgin olive oil
• 2 cloves Garlic
• 200 g Spaghetti
• 25 g Fresh basil
• 70 g Parmesan
• ½ tsp Black pepper
• 1 ½ tsp Fine sea salt

1. Slice the courgettes into thin rounds, about 3 mm thick. Pour the olive oil into a large frying pan and set over medium-high heat. Lightly crush the garlic cloves with the side of a knife.
2. Fry the courgettes in batches until deeply golden and tender, turning once, 3 to 5 minutes per batch. Add the garlic for the last 1 minute of the final batch so it perfumes the oil without burning. Transfer the courgettes and garlic to a bowl, leaving the oil in the pan.
3. Bring a large pot of water to the boil and season it with most of the fine sea salt. Cook the spaghetti until just shy of al dente. Reserve 200 ml of the pasta water, then drain.
4. Put about three-quarters of the fried courgettes into a blender with the basil and half the parmesan. Add 100 ml of the reserved pasta water and blend until very smooth and bright green. Taste and add a pinch of the remaining salt if needed.
5. Warm the courgette purée in the frying pan over low heat, loosening with a splash more pasta water until glossy. Add the spaghetti and toss vigorously with tongs for 1 to 2 minutes, adding pasta water a little at a time so the sauce clings to the strands. Fold in the remaining fried courgettes and remove from the heat.
6. Add the remaining parmesan and toss again until creamy and emulsified. Finish with the black pepper and a final drizzle of the courgette-scented oil from the pan. Serve straight away while the pasta is silky.

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