Cooking Steps

• Wash and cut the zucchini into thin slices, pat them dry with kitchen paper and then fry them in extra virgin olive oil until browned on both sides.
• Once fried, put the slices on paper towels to remove the excess oil.
• Meanwhile boil the pasta in plenty of lightly salted water until al dente and drain, keeping aside a large cup of the cooking water.
• Heat some more olive oil in a frying pan with the 2 garlic cloves and cook taking care not to burn the garlic.
• Immerse the zucchini slices in boiling water for 4 or 5 seconds, then cream ⅓ of them either by mashing through a sieve or briefly liquidizing in a food blender with some of the pasta cooking water.
• Remove the garlic and add the cream of zucchini and the zucchini slices to the pan and then stir in the cooked spaghetti. If the dish appears too dry add some of the saved pasta cooking water. Continue to stir over a low heat for a minute.
• Stir in the grated provolone until it starts to melt and become creamy. Add more pasta water if necessary. You want a really creamy and cheesy sauce.
• Season with a sprinkling of pepper and salt as required, Serve with the basil leaves torn into pieces and some extra grated provolone to taste.