Name: Spaghetti Alla Nerano
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spaghetti; 6 medium zucchini (thinly sliced); 1/2 quart sunflower oil (or vegetable oil); 1 cup chopped fresh basil; Kosher salt (to taste); 2 Tablespoons Extra Virgin Olive Oil (plus more for drizzling); 2 cups grated parmesan cheese

Spaghetti alla Nerano is a testament to the magic that can happen with simple, high-quality ingredients. This beloved Neapolitan classic, origin extractating from the charming coastal town of Nerano, consistently captures hearts and palates with its deceptively straightforward yet incredibly flavorful profile. It’s the kind of dish that whispers tnon-alcoholic ales of sun-drenched days and lazy Italian afternoons, making it a perennial favorite for a reason. What elevates Spaghetti alla Nerano beyond mere pasta and vegetables is its ingenious preparation. The key lies in coaxing out the sweetness of the zucchini through gentle sautéing, which then forms a luscious, creamy sauce when emulsified with starchy pasta water and a generous amount of Parmigiano Reggiano. There are no heavy creams here, just pure, unadulterated flavor. If you’re seeking a dish that embodies Italian culinary philosophy – less is more, but oh-so-delicious – then learning to make Spaghetti alla Nerano is an absolute must.

Spaghetti Alla Nerano: A Taste of the Amalfi Coast

There are some dishes that just transport you. Spaghetti Alla Nerano is one of those dishes for me. Hailing from the charming town of Nerano on the Amalfi Coast, this seemingly simple pasta dish is a revelation of summer flavors. It’s a celebration of zucchini, cooked to a creamy perfection, infused with fragrant basil and finished with a generous amount of nutty Parmesan cheese. It’s the kind of meal that feels both rustic and elegant, perfect for a weeknight indulgence or a special gathering. While the ingredient list might seem straightforward, the magic lies in the technique, coaxing out the sweetness of the zucchini and creating a luscious sauce that coats every strand of spaghetti.

This recipe is my go-to when I want a taste of pure Italian sunshine. It’s incredibly satisfying without being heavy, and the vibrant green of the zucchini and basil is a beautiful sight on any plate. I love how the deep-fried zucchini transforms into something soft and almost custardy, providing a wonderful texture contrast to the al dente spaghetti. Don’t be intimidated by the frying step; it’s actually quite quick and the result is well worth it. Let’s dive into creating this coastal classic!

Ingredients:

½ quart sunflower oil (or vegetable oil (2 cups))

6 medium zucchini (thinly sliced (about 2 1/2 pounds))

1 cup chopped fresh basil

Kosher salt (to taste)

2 Tablespoons Extra Virgin extract Olive Oil (plus more for drizzling)

1 pound spaghetti

2 cups grated parmesan cheese

Cooking the Zucchini: The Foundation of Flavor

The first crucial step in making Spaghetti Alla Nerano is preparing the zucchini. This is where we unlock its potential for creaminess and subtle sweetness.

1. Begin extract by prepping your zucchini. Wash them thoroughly and trim off the ends. Then, slice them thinly. I like to aim for slices that are about 1/8th of an inch thick. A mandoline is fantastic for achieving uniform slices, but a sharp knife works just as well if you’re patient. The thinness is key for them to cook quickly and become tender. After slicing, it’s a good idea to lightly salt the zucchini slices and let them sit in a colander for about 15-20 minutes. This process draws out excess moisture, which will prevent your dish from becoming watery and also helps them fry up beautifully. After the resting period, gently pat them dry with paper towels.

2. Now comes the frying. Heat the sunflower oil (or vegetable oil) in a large, deep skillet or pot over medium-high heat. You want enough oil to generously cover the zucchini slices. You can test if the oil is hot enough by dropping a single zucchini slice in; it should sizzle immediately. Carefully add the zucchini slices in batches, making sure not to overcrowd the pan. Overcrowding will steam the zucchini instead of frying it, and we want that lovely, slightly crisp-tender texture. Fry each batch for about 2-3 minutes per side, until they are lightly golden and softened. Use a slotted spoon to remove the fried zucchini and place them on a plate lined with paper towels to drain any excess oil. You’ll be surprised at how much they shrink down and how tender they become.

Bringin extractg It All Together: The Pasta and Sauce

Once your zucchini is golden and drained, it’s time to unite it with the pasta and the other star ingredients.

3. While the zucchini is frying, or immediately after, get your pasta water ready. Fill a large pot with water, add a generous amount of kosher salt (it should taste like the sea!), and bring it to a rolling boil. Add your pound of spaghetti and cook it according to the package directions until it is perfectly al dente. This means it should have a slight bite to it. Don’t overcook it, as it will continue to cook slightly in the sauce. Before draining the pasta, reserve about 1 to 1.5 cups of the starchy pasta water. This water is liquid gold and will be essential for creating a silky sauce.

4. In a large bowl – the same one you’ll serve the pasta in – combine the freshly grated Parmesan cheese and the chopped fresh basil. Add the Extra Virgin extract Olive Oil. Now, here’s where the magic happens: take about half of your fried zucchini and place them in the bowl with the cheese and basil. Using your hands or a potato masher, gently mash the zucchini into the cheese and basil. The heat from the zucchini will start to melt the cheese and release the fragrant oils, creating a creamy paste. This mashed zucchini mixture is the heart of your sauce. Add the remaining fried zucchini slices to this mixture, but keep them mostly whole for texture.

5. Drain the al dente spaghetti and immediately add it to the bowl with the zucchini, cheese, and basil mixture. Pour in about ½ cup of the reserved pasta water. Toss everything together vigorously. The heat from the pasta and the reserved water will further melt the Parmesan cheese, creating a wonderfully emulsified and creamy sauce that coats every strand of spaghetti. Add more pasta water, a tablespoon at a time, if the sauce seems too thick or dry, until you reach your desired consistency. It should be luscious and glossy, not clumpy or watery. Season with kosher salt to taste. Remember that Parmesan cheese is salty, so taste before adding more salt. Drizzle with a little extra Extra Virgin extract Olive Oil just before serving.

Spaghetti Alla Nerano is best enjoyed immediately. The flavors are so fresh and vibrant, and the texture is simply divine. It’s a testament to how simple, high-quality ingredients, treated with care, can create something truly extraordinary. Buon appetito!

Conclusion:

You’ve just discovered the magic of Spaghetti alla Nerano, a dish that’s deceptively simple yet bursting with incredible flavor. This recipe is a true testament to how a few high-quality ingredients, treated with care, can create something truly spectacular. The creamy, cheesy embrace of the zucchini and the satisfying bite of perfectly cooked spaghetti make it an unforgettable culinary experience. It’s the perfect weeknight meal for when you crave something comforting and elegant, or an impressive dish to share with loved ones.

To elevate your Spaghetti alla Nerano, consider serving it with a crisp green salad dressed with a light vinaigrette, or some crusty bread for mopping up every last bit of that delightful sauce. For those who enjoy a little heat, a pinch of red pepper flakes can be a wonderful addition. You can also experiment by adding a splash of white grape juice to the zucchini as it cooks for an extra layer of complexity. I truly encourage you to give Spaghetti alla Nerano a try; it’s a delightful journey into classic Italian cuisine that I’m sure you’ll adore.

Frequently Asked Questions about Spaghetti alla Nerano:

Can I use a different type of pasta?

While spaghetti is traditional and ideal for holding the creamy sauce, you can certainly experiment with other long pastas like linguine or bucatini. Shorter pasta shapes might not capture the sauce as effectively, but feel free to try them if they’re what you have on hand!

What if I don’t have Provolone cheese?

Provolone is key to the signature flavor, but if you can’t find it, a good quality aged mozzarella or a sharp caciosparkling grape juicello cheese would be suitable alternatives. The goal is a cheese that melts beautifully and offers a slightly sharp, nutty taste.