Spaghetti alla Nerano

Why You’ll Love This Recipe

Spaghetti alla Nerano is a traditional Italian dish from the Amalfi Coast, featuring spaghetti tossed in a creamy, savory sauce made with zucchini and a generous amount of provolone cheese. This simple yet flavorful recipe is a perfect balance of lightness and richness, offering a comforting yet refreshing taste. The crispy fried zucchini adds texture while the cheese melts into a silky sauce that coats the pasta beautifully.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

spaghetti
zucchini, sliced into thin rounds
olive oil
garlic, minced
fresh basil, chopped
provolone cheese, grated (or a mix of provolone and Parmesan)
salt
black pepper
water (for pasta cooking)
lemon zest (optional, for a fresh kick)

directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions, until al dente. Reserve about 1 cup of pasta water before draining.
2. Prepare the zucchini: Heat olive oil in a large skillet over medium heat. Add the zucchini slices and fry them until golden and crispy on both sides, about 5-7 minutes. Remove the zucchini from the pan and set aside.
3. Make the sauce: In the same skillet, add a little more olive oil if needed and sauté the minced garlic until fragrant, about 1 minute. Add the cooked zucchini back into the skillet and toss it with the garlic.
4. Combine the pasta and sauce: Add the drained spaghetti to the skillet with the zucchini. Gradually add a little reserved pasta water to help create a creamy sauce. Toss well to combine.
5. Add cheese and finish: Stir in the grated provolone cheese and fresh basil. Toss until the cheese melts into a creamy sauce, adding more pasta water if needed to achieve the desired consistency.
6. Season and serve: Season with salt, black pepper, and optional lemon zest to taste. Serve immediately with additional grated cheese if desired.

Servings and Timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Add a sprinkle of red pepper flakes for a bit of heat.
• Swap zucchini for summer squash or even eggplant for a different flavor.
• For a richer version, use a mix of ricotta and provolone cheese.

storage/reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a splash of water or olive oil to bring back the creamy texture.

FAQs

Can I make this dish ahead of time?

Spaghetti alla Nerano is best served fresh, but you can prep the zucchini and cheese mixture ahead of time and cook the pasta when ready to serve.

Can I use a different cheese?

While provolone is traditional, you can use a combination of mozzarella and Parmesan for a different flavor profile.

Can I make it vegetarian?

Yes, this recipe is naturally vegetarian. You can also make it vegan by using plant-based cheese and ensuring the pasta is egg-free.

Conclusion

Spaghetti alla Nerano is a perfect example of how simple ingredients can come together to create something extraordinary. The creamy zucchini sauce and melt-in-your-mouth cheese make this dish comforting yet light, ideal for any occasion. It’s a delicious and satisfying pasta dish that will transport your taste buds to the Amalfi Coast with every bite!

Print