🍋✨  Zucchini Spaghetti – Pupetto Beach Club Edition

Ingredients (Serves 2)

200 g premium Italian spaghetti

3 fresh Positano zucchinis, thinly sliced

1 small shallot, finely chopped

Extra-virgin olive oil from the Amalfi Coast

60 g aged Provolone del Monaco (or high-quality aged provolone)

20 g Parmigiano Reggiano

Fresh basil leaves

Sea salt & black pepper

A touch of lemon zest (optional but recommended for a coastal aroma)

Instructions

1. Prepare the Zucchini

Heat a generous amount of extra-virgin olive oil in a large pan.
Add the finely sliced zucchinis and sauté them slowly with the shallot until they become soft, caramelised, and lightly golden.
Season with sea salt and pepper.

Tip for a restaurant finish: keep a few slices aside to garnish the final plate.

2. Create the Creamy Base

Add a ladle of hot pasta water to the cooked zucchini and simmer for 1 minute.
Using a fork or a small blender, gently mash part of the zucchini to form a silky, naturally creamy sauce.

3. Cook the Spaghetti

Boil the pasta in salted water until perfectly al dente.
Transfer the spaghetti directly to the pan with the zucchini sauce.

4. The Mantecatura (the restaurant step)

With the heat low, add:

the grated Provolone del Monaco

the Parmigiano Reggiano

a touch of pasta water

Toss energetically until the sauce becomes glossy, creamy, and clings perfectly to every strand of spaghetti.

Add fresh basil and a hint of lemon zest to enhance the coastal fragrance.

✨ Plating – Pupetto Beach Club Style

Twist the spaghetti into a tall, elegant nest in the center of the plate.

Spoon the creamy zucchini sauce over the top.

Decorate with the reserved golden zucchini slices.

Add basil tips, a drizzle of premium olive oil, and a light sprinkle of aged provolone.

🌊 Final Result

A refined, creamy, aromatic dish that captures:
the freshness of Positano, the elegance of Pupetto, and the Mediterranean soul of Fornillo Beach.