Pasta alla Nerano

Method

1. Cut the zucchini into very thin slices using a mandoline.
2. Fry the zucchini slices in olive oil until they become crispy chips.
3. In a pan, add a drizzle of olive oil, sliced garlic, and fresh basil leaves (some whole, some torn).
4. Sauté the garlic and basil over low heat until fragrant, being careful not to burn the garlic.
5. Grate the Provolone del Monaco cheese.
6. Cook spaghetti in boiling salted water and drain them very al dente, reserving some pasta water.
7. Transfer the spaghetti to the pan with the aromatic oil and toss with a splash of pasta water, cooking for a few minutes.
8. Add the fried zucchini chips to the pan and continue tossing.
9. Turn off the heat and add a generous sprinkle of grated Provolone del Monaco, mixing well.
10. Add torn fresh basil leaves and a grinding of black pepper.
11. Serve the pasta topped with extra zucchini chips, a final sprinkle of cheese, and more pepper.