The heart of this dish, like that of the very similar "Spaghetti Nerano-style" are the zucchini, which entail two risks: the first is the sweet-tending taste enhanced by the starch released from the pasta: the remedy to this are basil and provolone. The second risk is that the courgettes are withered by frying, become colorless and the skin may be blackened. This error can be avoided with a few easy steps: cutting the zucchini in very thin wheels to obtain a homogeneous, rapid frying. Also, after frying in abundant olive oil, dry the zucchini and then add some hot pasta cooking water before creaming with the spaghetti, to let the vegetable reabsorb the water lost in frying.
The video is a creation of Chef Mimmo Corcione [You Tube channel: mimmocorcione].