Nerano Spaghettoni

July 26, 2021

Here’a my version of this simple summer pasta dish my friends at Pasta Cuomo made with me on Instagram. It’s so summery and yummy, you’ll never want zucchini season to end. I did adapt it a bit to add my own imprint, but it’s still so easy and delish.

Makes 2 servings

Ingredient List:

  • extra virgin olive oil
  • 1 cloves fresh garlic, sliced
  • 1/2 yellow onion, thin half moon slices
  • crushed red chili flakes
  • sea salt
  • 250 grams zucchini (I used 1 large zucchini)
  • 8 ounces spaghetti

Step By Step Instructions:

Place 2-3 tablespoons extra virgin olive oil in a deep skillet along with garlic, onion and hot spice over medium heat. When the onion begins to sizzle, add a pinch of salt and saute until translucent. 

Cut the zucchini in coins and lay on top of the onions. Cook, turning the zucchini until they soften and begin to brown, about 3 minutes per side, but check to see if they are browning before turning.

While the zucchini cooks, bring a pot of salred water to the boil, enough water to cover the pasta, not drown it. Cook the spaghetti al dente, about 7-9 minutes. Using tongs or a slotted spoon, transfrer the pasta to the skillet of zucchini, bringing some pasta water with you to create a sort of gravy. Shred basil and stir into the pasta, stirring to combine all the ingredients. 

Transfer to a serving bowl and serve immediately.