Spaghetti alla Nerano, Diva Style



    • 400 gms Spaghetti
    • 700 gms zucchini (about four whole zucchini)
    • 2 tbs extra virgin olive oil
    • 2 cloves of garlic
    • 2 whole dry red chillies
    • 100 gms Fresh Asiago cheese cut into tiny cubes
    • Fresh basil
    • Sea salt and pepper to taste
    • Oil for frying zucchini


Cut the zucchini into thin slices and fry in hot oil. Take off heat before they start to burn. Blot dry on kitchen paper, then plunge into boiling water for a few seconds and drain. Cook the spaghetti in a pot of hot salted water until it turns al dente.
Brown the garlic and red chillies in 1 tbs of olive oil in a frying pan. Remove the garlic and chillies. Add more oil and some sea salt and then the drained zucchini. Add the spaghetti with a ladle full of the water it was cooked in. Add the cubes of Asiago cheese and black pepper, mix well, and serve topped with leaves of fresh basil.

By Chef Ritu Dalmia