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Spaghetti alla Nerano (Italian Zucchini Pasta from the Amalfi Coast)
Spaghetti alla Nerano is a traditional Italian pasta dish from the Campania region, made with just a few simple ingredients: spaghetti, fried zucchini, Provolone cheese, and fresh basil.This creamy zucchini pasta is a perfect example of how minimal ingredients can create extraordinary flavor.What makes this dish so special is the contrast of textures and flavors. The fried zucchini brings a subtle sweetness and a delicate crunch, which pairs beautifully with the rich, creamy texture of melted Provolone cheese. Fresh basil adds a bright and aromatic touch, making every bite fresh and flavorful.
Ingredients
- 350 g spaghetti di Gragnano - 12 oz
- 700 g zucchini - 1 ½ pound
- 200 g Provolone del Monaco cheese - ~½ pound
- 1 garlic clove
- 4 tablespoons extra virgin olive oil
- 650 ml extra virgin olive oil - ~3 cups, for frying
- 10 basil leaves
- salt - to taste
- pepper - to taste
Instructions
- To prepare Spaghetti alla Nerano, start by washing the zucchini. Remove the ends. Then, using a mandoline or a sharp knife, slice them very thinly and as evenly as possible.
- Then fry them in a pan with plenty of hot extra virgin olive oil. We recommend frying a few zucchini at a time to prevent the oil temperature from dropping. This will take 2 to 3 minutes. The zucchini should be golden brown and crispy.
- Place the zucchini on paper towels to dry, season with a pinch of salt and add the basil. Set aside.
- In a large frying pan, sauté the peeled garlic in the extra virgin olive oil for 1 minute.
- Then add the fried zucchini. Sauté for two or three minutes. Finally remove the garlic.
- Cook the spaghetti in plenty of salted water for about half the time indicated on the package. You will finish cooking them in the pan with the zucchini in the next step.
- Drain the uncooked spaghetti and add them to the pan with the zucchini. Add a ladle of the cooking water and stir well. Finish cooking the spaghetti in the pan.
- Remove the pan from the heat and add the grated provolone cheese.
- If the spaghetti looks dry, add a little more pasta water. Stir until the pasta and cheese are perfectly blended.
- Finish with a grind of black pepper and chopped fresh basil. Serve the spaghetti alla Nerano immediately, steaming and creamy.
Notes
When frying with extra virgin olive oil, the ideal temperature is between 160°C (320°F) and 180°C (356°F). This ensures crisp frying and prevents the oil from reaching its smoking point.
Nutrition
Serving: 100gCalories: 1852kcalCarbohydrates: 74gProtein: 27gFat: 164gSaturated Fat: 29gPolyunsaturated Fat: 17gMonounsaturated Fat: 112gCholesterol: 35mgSodium: 386mgPotassium: 735mgFiber: 5gSugar: 7gVitamin A: 856IUVitamin C: 32mgCalcium: 430mgIron: 3mg
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