Description
Spaghetti alla Nerano is a traditional Italian pasta dish from the Amalfi Coast, made with simple yet flavorful ingredients like zucchini, provolone cheese, and Parmesan. This creamy and comforting pasta is a perfect summer dish.
Ingredients
- 1 lb (450g) spaghetti
- 2 medium zucchinis, thinly sliced
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Provolone cheese (or a mix of Provolone and Parmesan)
- 1/4 cup grated Parmesan cheese
- 1/2 cup pasta cooking water
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions, until al dente. Reserve 1/2 cup of pasta cooking water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
- Add the sliced zucchinis to the skillet and cook, stirring occasionally, for about 5-7 minutes, until tender and golden brown.
- Once the pasta is done, add the cooked spaghetti directly to the skillet with the zucchini. Toss to combine, adding the reserved pasta cooking water little by little to create a creamy sauce.
- Remove the skillet from heat and stir in the grated Provolone and Parmesan cheeses. Continue tossing until the cheese melts and forms a smooth, creamy coating on the pasta.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately, garnished with fresh basil leaves if desired.
Notes
- This dish is traditionally made with Provolone cheese, but if you can’t find it, you can substitute it with a mild cheese like mozzarella or Fontina.
- For a richer flavor, you can add a small amount of butter along with the olive oil when sautéing the zucchini.
- To add a bit of crunch, you can top the dish with toasted breadcrumbs before serving.
- For a vegetarian option, skip the addition of any meat-based broth or stock and stick to vegetable broth for the pasta water.