Spaghetti alla Nerano is a simple combination of pasta and zucchini. Its unique sauce is made from zucchini that’s deep-fried, cooled, then mashed into a silky sauce that coats each pasta strand. It’s absolutely delicious and easy to make!
I had this in Nerano, Italy, for lunch at the seaside restaurant Lo Scoglio. Here’s their dish. Spaghetti alla Nerano is a pasta dish invented in the village of Nerano, on the Sorrento Peninsula, made with spaghetti, fried zucchini, provolone del Monaco, Parmesan, extra virgin olive oil, black pepper, garlic, basil, and salt. It is similar to pasta alla Norma.
One bite and you are transported. It’s so simple yet so delicious and creamy! As soon as I tasted this, I knew I had to recreate this at home. Fortunately for me, there are several recipes online. I followed this one. As I was making mine, I found myself adding more pasta water, more butter and more Parmesan than the recipe called for.
So, I say, add more if you need to as you go! I hope you try this recipe! It’s absolutely delicious and is now – will sure to be- a summer family favorite!
Spaghetti alla Nerano
Ingredients
- 2 to 3 cups olive oil extra virgin, for frying
- 3 to 4 medium to large sized zucchini sliced thin using a mandolin slicer
- 1/2 lb. spaghetti
- 4 to 5 tablespoons good quality unsalted butter + more if needed
- 1 bunch fresh basil leaves
- salt and pepper to taste
- 1/2 cup Parmiginao Reggiano freshly grated
- 1/4 to 1/2 cup Pecorino cheese freshly grated
Instructions
- Place oil into deep pan over medium high heat. When the oil is ready*, (working in batches) carefully add the zucchini and fry zucchini in oil until they are golden in color. Drain on paper towels and repeat until all zucchini is cooked.
- In a large pot of salted boiling water, boil the spaghetti until al dente. You can even go 1 minute less than al dente because you are finishing the spaghetti on the stove in the sauce.While the pasta is cooking, make the sauce. Add the butter and garlic and stir together. After a minute or two, add the fried zucchini, the basil, a ladle of pasta cooking water to start, and salt and pepper to a deep sauté pan over medium heat and mix together. After 4 to 5 minutes, the ingredients will have blended into a watery sauce.
- Drain the pasta a minute before it’s al dente and add the spaghetti to the pan with zucchini and toss vigorously. Add more pasta water and butter if needed. Turn the heat off and slowly add the grated cheeses, tossing continuously to ensure everything is creamy and well blended. Serve the pasta immediately with a dusting of grated parmigiano and basil for decoration. Enjoy!
I think the technique of frying and mashing zucchini into a sauce is clever and sounds delicious. I appreciate the tip about adjusting pasta water and cheese as you go—it makes the recipe feel more forgiving. The addition of garlic seems like a nice touch. I wonder if using a mandolin really helps get the zucchini thin enough for the best texture.
I think the technique of frying and mashing zucchini into a sauce is clever and sounds delicious. I appreciate the tip about adjusting pasta water and cheese as you go—it makes the recipe feel more forgiving. The addition of garlic seems like a nice touch. I wonder if using a mandolin really helps get the zucchini thin enough for the best texture.