Cooking Italian: Meghan Markel Sexy Pasta

Wednesday, April 8, 2020

Meghan Markel Sexy Pasta

Meghan Markel Loves to

And it's not Cucumber Sandwiches

It's Megan's SEXY FILTHY PASTA

As she Calls It

We Call it PASTA NERANO

From NERANO, ITALY

Right next to The AMALFI COAST

The RECIPE !

SEXY FILTHY PASTA

by Meghan Markel The Duchess of Sussex

Ingredients :

1 medium Onion, peeled and cut into small dice

5 medium Zucchini, washed and sliced into half-Moon shapes

1/2 cup water

1 Chicken Bouillon Cube (optional)

Juice and zest of 1 Lemon

2 tablespoons Olive Oil

1 cup Parmigiano Reggiano Cheese, grated

Salt & Black Pepper

1/4 teaspoon Red Pepper Flakes (optional)

1 pound imported Italian Spaghetti ( Rigatoni or Pasta of your choice)

Place olive oil in a large Frying Pan with onions and cook at medium heat for 7 minutes, stirring occasionally.

Add Zucchini, Water. and Bouillion. Cook on medium heat for 10 minutes, until the zucchini has soften, but is still slightly firm.

Add Salt & Black Pepper to taste (about 1/4 teaspoon each) and stir.

Cook pasta according to directions on package.

Add some (1/3 cup) of the pasta cooking water to the Zucchini and mix. Add, half the grated Parmigiano to Zucchini and mix.

Drain the pasta from the water, reserving some water in case you need it.

Add the drained pasta to the zucchini and mix. If too tight, add a little more water and mix.

Divide the pasta into 4 equal portions in pasta bowls or plates.

Serve guests with the grated cheese on side for everyon to sprinkle over their Sexy Filthy Pasta alla Markel.

Enjoy!

Meghan in the Kitchen

The Duchess of Sussex

Meghan Markel

With her Husband Prince Harry

The Duke of Sussex

RECIPES

Spaghetti Nerano

The real inspiration for Meghan Markel's

Sexy Filthy Pasta

Maria Grazia

The Creator of Pasta Nerano

Merano, Italy

Unlike so many other famous recipes, spaghetti alla Nerano has a very precise origin. It was invented by a local restauranteur named Maria Grazia (pictured) and served at her eponymous beachside restaurant, where you can still enjoy her pasta dish today. According to the restaurant’s website, she invented the dish “just for fun” in 1952. Her precise original recipe remains a house secret. Indeed, there is talk about a “secret ingredient” that makes her version unique. But that hasn’t stopped the dish from becoming a favorite of restauranteurs and home cooks alike.

RECIPE

SPAGHETTI NERANO

Ingredients :

(1 lb) spaghetti
(1-1/2 lbs) zucchini, sliced into thin rounds
(1/2 lb) provolone cheese, grated (see Notes)
2 or 3 garlic cloves
A few basil leaves
Olive oil
Salt and pepper

Fry the zucchini slices in oil (preferably olive oil) until they are lightly browned. Proceed in batches if your skillet isn't large enough to hold all the slices in a single layer. As they are done, lay the fried zucchini slices on paper towels to absorb the excess oil. Sprinkle lightly with salt.
Bring a large pot of water to the boil, salt well, and throw in the spaghetti. Cook until very al dente.
While the spaghetti is cooking, in a large skillet or sauté pan, sauté the garlic lightly in olive oil. Remove the garlic.
When the pasta is done, drain it, but not too well. Add the zucchini rounds and then then pasta to the skillet and a ladleful of pasta water. (If you want, reserve some of the zucchini for garnish.) Mix everything together vigorously for a minute or two. (The zucchini rounds are bound to break up, but that's normal.) Then add the grated cheese and some more basil leaves, and continue mixing until the cheese has completed melted into a creamy sauce, adding more pasta water if need be to keep things flowing smoothly.
Serve your spaghetti right away, topped with the remaining zucchini slices for garnish, along with perhaps a basil leaf or two.