Wash and dry the zucchini. Trim the ends and slice them into thin rounds, about 1/8-inch (2-3 mm) thick. Lay the zucchini slices on a baking sheet lined with paper towels, sprinkle lightly with salt, and let them sit for 15 minutes to release excess water. Pat them dry thoroughly with more paper towels. This is crucial for getting them crispy.

Pour the sunflower oil into a large skillet to a depth of about 1 inch. Heat over medium-high heat to about 350°F (175°C). Fry the zucchini slices in batches, without overcrowding the pan. Cook for 3-4 minutes per batch, turning once, until they are golden brown and slightly crisp. Use a slotted spoon to transfer the fried zucchini to a plate lined with paper towels to drain.

Place half of the fried zucchini in a large bowl. Add the torn fresh basil leaves and the 2 tablespoons of extra virgin olive oil. Gently toss and set aside to let the flavors meld.

Bring a large pot of water to a rolling boil. Add a generous amount of coarse sea salt. Add the spaghetti and cook according to package directions until very al dente (about 1-2 minutes less than the recommended time), as it will finish cooking in the sauce.

While the pasta cooks, discard most of the frying oil from the skillet, leaving about 2 tablespoons. Heat the remaining oil over low heat and add the smashed garlic cloves. Cook for 1-2 minutes until fragrant, then remove and discard the garlic. Add the remaining half of the fried zucchini to the skillet and keep warm over very low heat.

Just before the pasta is done, scoop out about 2 cups of the starchy pasta water and set aside. Drain the pasta and add it directly to the skillet with the warm zucchini. Turn the heat off completely.

Add the basil-infused zucchini from the bowl to the skillet. Sprinkle in all of the grated Provolone. Add a ladleful (about 1/2 cup) of the hot pasta water. Using tongs, toss and stir vigorously and continuously. The heat from the pasta and the starch in the water will melt the cheese, creating a beautiful, creamy emulsion. Continue adding small splashes of pasta water and tossing until the sauce is perfectly creamy and coats every strand. Do not return the pan to direct heat.

Season with freshly ground black pepper to taste. Divide the Spaghetti Alla Nerano among warm plates, garnish with a few extra fresh basil leaves, and serve immediately.