Spaghetti alla Nerano is a classic Italian pasta dish that hails from the charming coastal village of Nerano on Italy’s Amalfi Coast. Known for its simple ingredients and delicate flavors, this dish beautifully combines fried zucchini with creamy cheese and fragrant fresh basil. It’s a perfect representation of the Mediterranean culinary philosophy—fresh, simple, and utterly delicious.
Why You’ll Love This Recipe
This dish is a celebration of simplicity and seasonal ingredients. You’ll love how the creamy cheese melds with the fried zucchini to create a luxurious yet light sauce. It’s easy to prepare, requires minimal ingredients, and offers a taste of southern Italy right in your kitchen. Plus, it’s vegetarian-friendly and perfect for a summer evening.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Spaghetti
- Zucchini
- Olive oil
- Provolone del Monaco cheese (or a similar aged cheese like Pecorino if unavailable)
- Parmesan cheese
- Fresh basil leaves
- Garlic (optional)
- Salt
- Black pepper
Directions
- Slice the zucchini into thin rounds and fry them in olive oil until golden brown. Remove and drain on paper towels.
- Cook the spaghetti in salted boiling water until al dente. Reserve some pasta water before draining.
- In a large pan, return the zucchini and add a little pasta water to soften them.
- Add the cooked spaghetti to the pan and toss gently.
- Remove from heat, and quickly mix in grated Provolone del Monaco and Parmesan cheese until a creamy sauce forms. Add pasta water as needed for a smooth consistency.
- Stir in fresh basil leaves, season with salt and black pepper, and serve immediately.
Servings and Timing
This recipe serves 4 people. The preparation time is approximately 15 minutes, with a cooking time of 20 minutes. In total, you can have this dish ready in about 35 minutes.
Variations
- Cheese Substitute: If you can’t find Provolone del Monaco, try using Pecorino Romano or aged Parmesan.
- Add Garlic: Lightly sauté minced garlic in olive oil for an extra layer of flavor.
- Zucchini Chips: Instead of frying, bake the zucchini for a healthier option.
- Spicy Kick: Add a pinch of red pepper flakes for a bit of heat.
Storage/Reheating
Store leftover Spaghetti alla Nerano in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a pan over low heat with a splash of water to loosen the sauce. Avoid using the microwave, as it can alter the creamy texture.
FAQs
What is Spaghetti alla Nerano?
It’s an Italian pasta dish made with fried zucchini, cheese, and fresh basil, originating from Nerano on the Amalfi Coast.
Can I use a different type of pasta?
Yes, while spaghetti is traditional, linguine or fettuccine are also great options.
What cheese can I use if I don’t have Provolone del Monaco?
You can substitute with Pecorino Romano or aged Parmesan for a similar taste.
Is this dish vegetarian?
Yes, this recipe is vegetarian as it contains no meat or seafood.
Can I make this dish vegan?
You can use vegan cheese substitutes, but the texture and flavor might differ from the traditional recipe.
Why do I need to reserve pasta water?
Pasta water contains starch, which helps create a creamy sauce that binds to the pasta.
Can I bake the zucchini instead of frying?
Yes, baking the zucchini slices at 400°F (200°C) until golden is a healthier alternative.
How do I prevent the cheese from clumping?
Remove the pan from heat before adding the cheese and stir quickly with some pasta water for a smooth sauce.
Can I freeze Spaghetti alla Nerano?
Freezing is not recommended as the texture of the zucchini and sauce can change upon reheating.
What wine pairs well with this dish?
A crisp white wine like Vermentino or Falanghina complements the light flavors perfectly.
Conclusion
Spaghetti alla Nerano is the perfect example of how simple ingredients can create extraordinary flavors. This light, creamy, and flavorful dish is perfect for any occasion—whether it’s a casual weeknight dinner or a special meal with friends. Give this traditional Italian recipe a try, and let every bite transport you to the sunny Amalfi Coast.
Spaghetti alla Nerano
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Spaghetti alla Nerano is a delightful Italian pasta dish that hails from the charming village of Nerano on the Sorrento Peninsula. This recipe combines the simplicity of spaghetti with the rich flavors of fried zucchini and creamy cheese, creating a comforting and flavorful meal.
Ingredients
- 400 grams (14 oz) spaghetti
- 700 grams (1.5 lbs) zucchini, thinly sliced
- 150 grams (5.3 oz) Provolone del Monaco cheese, grated (or aged caciocavallo as a substitute)
- 30 grams (1/4 cup) grated Parmigiano Reggiano cheese
- 1 clove garlic
- Fresh basil leaves, to taste
- Extra virgin olive oil, for frying and sautéing
- Salt and freshly ground black pepper, to taste
Instructions
-
Prepare the Zucchini:
- Wash and trim the zucchini, then slice them into thin rounds.
- In a large frying pan, heat enough extra virgin olive oil to submerge the zucchini slices. Once the oil reaches approximately 150°C (300°F), fry the zucchini in batches until golden brown.
- Remove the zucchini with a slotted spoon and place them on a tray lined with paper towels to absorb excess oil. Season with a pinch of salt and scatter torn basil leaves over the top. Set aside.
-
Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until very al dente, about 2 minutes less than the package instructions.
-
Prepare the Sauce:
- In a large sauté pan, heat 2½ tablespoons of extra virgin olive oil over medium heat. Add the whole garlic clove and sauté until fragrant, then remove and discard the garlic.
- Add the fried zucchini to the pan, along with a ladleful of the pasta cooking water. Sauté briefly to create a cohesive sauce.
-
Combine Pasta and Sauce:
- Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the pan with the zucchini sauce. Toss to combine, adding reserved pasta water as needed to achieve a creamy consistency.
- Remove the pan from heat and sprinkle in the grated Provolone del Monaco and Parmigiano Reggiano cheeses. Continue tossing until the cheeses have melted and formed a smooth sauce that coats the pasta.
-
Serve:
- Season with freshly ground black pepper and garnish with additional fresh basil leaves. Serve immediately.
Notes
- For an authentic taste, use Provolone del Monaco cheese. If unavailable, aged caciocavallo or a mix of Pecorino and Parmigiano Reggiano can be used as substitutes.
- The key to the dish’s creaminess lies in emulsifying the cheese with the pasta water and zucchini. Adjust the amount of reserved pasta water to achieve the desired sauce consistency.
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