Noodles Alla Nerrano
These are my Noodles Alla Nerrano, inspired by the Italian dish; Spaghetti Alla Nerrano.
Servings: 2 people
Ingredients
- 3 tablespoon vegetable oil plus more if needed
- 2 zucchinis (courgette) sliced into thin discs
- 3 garlic cloves peel on (we remove this later on in the recipe)
- 250 g cooked udon noodles I used fresh udon noodles!
- 15 g fresh basil
- 50 g parmesan grated plus more for garnish
For the pangrattato
- 2 tablespoon olive oil
- 60 g panko breadcrumbs
Instructions
- Place a large pan on medium heat and drizzle with vegetable oil. Add in the sliced courgettes and whole garlic cloves. Season with sea salt and pepper. Stir occasionally and fry for 10-15 minutes until the zucchinis have softened and browned slightly.
- Remove the garlic cloves and once cooled, squeeze the garlic out of their peel, back into the courgette pan. Stir and combine.
- Add the fresh udon noodles, fresh basil, and a few ladles of boiling water into the pan. Break the noodles apart and stir to combine. A smooth silky sauce should be coating the noodles - feel free to add more boiling water/veggie stock to develop a silky sauce.
- Add the grated parmesan into the pasta dish and stir to combine. Taste and season accordingly with salt, pepper, and/or more grated parmesan.
- Meanwhile, place a frying pan on medium heat and drizzle in the olive oil. Season with salt and pepper. Add in the breadcrumbs and fry for 5-10 minutes until the breadcrumbs are golden brown. Stir frequently to prevent the breadcrumbs from burning.
- Divide the noodles between 2-3 bowls and top each bowl with the pangrattato and grated parmesan cheese. Enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll further up the blog to fine them!
Storage: Once cooled, place the noodles alla nerrano in an airtight container and into the fridge for up to 3 days.
Freezing: Place in Tupperware (don't forget to label with date and contents) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating. The texture may change once defrosted but the flavour will stay the same!
Reheating: Add a splash of water or milk into the container and leave the lid ajar. Microwave for a few minutes until piping hot. Serve with a grating of parmesan!