Spaghetti is a type of long pasta. Rough to the touch thanks to the processing with bronze drawing. The long and thin shape with a round section creates infinite possible combinations given the great versatility of this type of Pasta di Gragnano IGP (PGI). The climatic conditions of Gragnano are perfect for drying pasta, and the presence of spring water that fed the mills made it the ideal place for the production of pasta.
The first confirmation of the word “spaghetti” is found in the dictionary of the Italian language by Niccolo Tommaseo and Bernardo Bellini of 1819, where it reads “pasta of the thickness of a small and long string, like sopracappellini” (spago means string in Italian).
Recipe: Spaghetti alla Nerano
Spaghetti alla Nerano is an Italian pasta dish conceived in the Italian village of Nerano, on the Sorrento peninsula. It's a delightful combination, with zesty provolone cheese adding considerable interest to the bland vegetables. The recipe is very easy to make that gets ready in 30 minutes. It serves 4 people.
Cut the courgettes into small slices, fry until golden brown in olive oil.
Drain on a sheet of absorbent paper.
Cook the spaghetti al dente in salt water.
In another pan, fry some garlic in olive oil, generously add the fried courgettes and peppers, and add salt.
Gradually add the cooking water to emulsify the sauce and finish cooking the spaghetti.
Turn the stove off and incorporate the grated and whipped cheeses.
Serve with hand-torn basil leaves and a little pepper.
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