Ingredients
- 400g bronze-drawn spaghetti
- 120g Provolone del Monaco
- 80g Parmigiano Reggiano
- 30 basil leaves
- 4 large zucchini
- 4 garlic cloves
- Semolina flour
- Frying oil
- Extra virgin olive oil
Preparation of the recipe
1
Thinly slice the zucchini and divide them into two portions: 3/4 and 1/4. Coat the smaller portion in semolina flour and fry in vegetable oil until golden brown. Drain on absorbent paper.
2
In a pan, heat a generous amount of extra virgin olive oil with the garlic. Sauté the remaining zucchini and hand-torn basil. After 5 minutes, add a glass of water and remove the garlic.
3
Cook the Casa Rinaldi spaghetti halfway in boiling salted water (about 4 minutes), then transfer them to the pan with the zucchini and basil, finishing the cooking by gradually adding pasta water.
4
Once the spaghetti are ready, remove from heat and vigorously mix in the grated Parmigiano and Provolone del Monaco.
5
Serve in a deep dish, garnishing with the fried zucchini, a drizzle of olive oil, and fresh basil leaves.
