Spaghetti alla Nerano

Slice the zucchini very thinly.

Cook the zucchini in plenty of olive oil in a deep-sided skillet, letting it break down and cook down slowly; season with salt.

Add a halved or smashed garlic clove, unchopped, for a little essence of garlic.

Keep cooking, smashing the zucchini until it is almost mush.

Put the pasta in boiling water; add cracked black pepper to the zucchini and cook down a little further; add a few washed basil leaves.

Add two ladlefuls of starchy pasta water, one at a time, letting the first cook out before the second, so there is plenty of liquid for the pasta to absorb.

Add the pasta, stir well and cook together a couple of minutes.

Finish with a good amount of pecorino and parmesan; eat right away.