Spaghetti alla Nerano

The famous pasta dish from the Lo Scoglio restaurant in the seaside village of Nerano is so simple, but captures the fresh flavors of the Amalfi Coast.

4 zucchinis

1 cup grated parmesan cheese

1/2 cup olive oil

Salt & freshly ground black pepper

1/4 cup fresh basil, torn

Cut the ends off the zucchinis and slice into thin circles. In a large saucepan heat olive oil over high heat. Begin adding zucchini slices. Reduce heat to medium and cook until lightly browned and crisp.

Meanwhile cook pasta according to package directions. Drain and reserve some of the pasta water. Add pasta to the zucchini in the sauce pan. Stir in the cheese and just enough pasta water to create a creamy consistency to the sauce.

Stir well and season with cracked black pepper and salt. Add the torn basil and garnish with additional parmesan at the table.