Pasta alla Nerano (Courgette, Provolone and Basil Pasta)

• 500 g Courgette, firm, medium
• 90 ml Olive oil
• 200 g Spaghetti
• 2 tsp Fine sea salt
• 120 g Provolone cheese
• ½ tsp Black pepper
• 15 g Fresh basil

1. Slice the courgettes into thin rounds, about 2 to 3 mm thick. Coarsely grate the provolone and set it aside so it is ready to melt smoothly later. Pick the basil leaves and tear any large ones.
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 to a plate, 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 cooking water, then drain.
4. Return the frying pan to medium heat and add the drained spaghetti. Add the fried courgettes and splash in about 120 ml of the reserved pasta water, tossing until the pasta is glossy and the courgettes start to soften into the sauce. Add more pasta water a little at a time if it looks dry.
5. Take the pan off the heat and add the provolone, tossing vigorously until it melts into a silky coating. Season with black pepper and fold through most of the basil. Serve straight away with the remaining basil scattered over the top.

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