Spaghetti with fried courgettes and cheese (Spaghetti alla Nerano)

1. Slice the courgettes into thin (2-3 mm) rounds and leave them on kitchen paper for 10 minutes to dry.

2. Heat the vegetable oil in a deep frying pan and fry the courgette slices in batches for 3-4 minutes until golden; drain on kitchen paper, season lightly with salt and cool quickly, cover and refrigerate until the next day at the latest - this makes them really sweet and full of flavour.

3. In a wide frying pan, fry the crushed garlic in the extra virgin olive oil for 1 minute, then remove it; add two-thirds of the fried courgettes and a few basil leaves and partly mash them with a fork and a ladleful of pasta water.

4. Cook the spaghetti in plenty of salted water for 2 minutes less than the stated time, drain (keeping plenty of cooking water), add to the pan and finish cooking for 2 minutes, adding the cooking water a ladleful at a time.

5. Take off the heat, add the grated provolone and parmesan and toss vigorously until the cheese melts into a creamy sauce; add a little more cooking water if needed.

6. Serve with the remaining fried courgettes, torn basil and freshly ground pepper.

Tip: The dish comes from the fishing village of Nerano on the Amalfi Coast and is originally made with provolone del Monaco cheese - always add the cheese off the heat so it doesn't turn stringy.