Pasta alla Narano
Serves 2
Directions
- 1Heat the olive oil in a large frying pan over medium heat until hot.
- 2Heat the olive oil in a large frying pan over medium heat until hot.
- 3Heat the olive oil in a large frying pan over medium heat until hot.
- 4Sprinkle salt evenly over the base of the pan.
- 5Sprinkle salt evenly over the base of the pan.
- 6Sprinkle salt evenly over the base of the pan.
- 7Add the courgettes, cut side down, and cook for 6-8 minutes, then turn over and repeat on the other side, aiming for a nice deep golden color.
- 8Add the courgettes, cut side down, and cook for 6-8 minutes, then turn over and repeat on the other side, aiming for a nice deep golden color.
- 9Add the courgettes, cut side down, and cook for 6-8 minutes, then turn over and repeat on the other side, aiming for a nice deep golden color.
- 10When turning the courgettes, begin cooking the pasta according to packet instructions in generously salted water.
- 11When turning the courgettes, begin cooking the pasta according to packet instructions in generously salted water.
- 12When turning the courgettes, begin cooking the pasta according to packet instructions in generously salted water.
- 13Drain the pasta, reserving 250ml of pasta water.
- 14Drain the pasta, reserving 250ml of pasta water.
- 15Drain the pasta, reserving 250ml of pasta water.
- 16Mash the courgettes with a masher or the back of a fork, add the garlic, and cook for a few more minutes until fragrant.
- 17Mash the courgettes with a masher or the back of a fork, add the garlic, and cook for a few more minutes until fragrant.
- 18Mash the courgettes with a masher or the back of a fork, add the garlic, and cook for a few more minutes until fragrant.
- 19Add the cooked pasta and the reserved pasta water, stirring and tossing to emulsify.
- 20Add the cooked pasta and the reserved pasta water, stirring and tossing to emulsify.
- 21Add the cooked pasta and the reserved pasta water, stirring and tossing to emulsify.
- 22Remove from heat and stir in the parmesan or nutritional yeast and basil.
- 23Remove from heat and stir in the parmesan or nutritional yeast and basil.
- 24Remove from heat and stir in the parmesan or nutritional yeast and basil.
- 25Toss a final time, taste, and season with salt and pepper if needed.
- 26Toss a final time, taste, and season with salt and pepper if needed.
- 27Toss a final time, taste, and season with salt and pepper if needed.
- 28Divide among bowls, drizzle with a little extra virgin olive oil, and scatter more parmesan or nutritional yeast.
- 29Divide among bowls, drizzle with a little extra virgin olive oil, and scatter more parmesan or nutritional yeast.
- 30Divide among bowls, drizzle with a little extra virgin olive oil, and scatter more parmesan or nutritional yeast.
Ingredients
- 2 -3 courgettes (zucchini), sliced into 1.5 inch rounds
- 2 -3 courgettes (zucchini), sliced into 1.5 inch rounds
- 2 -3 courgettes (zucchini), sliced into 1.5 inch rounds
- Generous drizzle olive oil
- Generous drizzle olive oil
- Generous drizzle olive oil
- 3 cloves garlic, minced
- 3 cloves garlic, minced
- 3 cloves garlic, minced
- Salt
- Salt
- Salt
- pepper
- pepper
- pepper
- 250 g dried spaghetti, tagliatelle linguine, bucatini
- 250 g dried spaghetti, tagliatelle linguine, bucatini
- 250 g dried spaghetti, tagliatelle linguine, bucatini
- 40 g parmesan / pecorino (plant-based or regular), grated
- 40 g parmesan / pecorino (plant-based or regular), grated
- 40 g parmesan / pecorino (plant-based or regular), grated
- 4 tbsp nutritional yeast
- 4 tbsp nutritional yeast
- 4 tbsp nutritional yeast
- Small handful basil leaves, torn
- Small handful basil leaves, torn
- Small handful basil leaves, torn
- Extra virgin olive oil
- Extra virgin olive oil
- Extra virgin olive oil
- herb oil
- herb oil
- herb oil
Equipment
large frying panmasherforkpantongs