Name: Spaghetti alla Nerano
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
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

Spaghetti Alla Nerano is more than just a pasta dish; it’s a culinary hug, a taste of sun-drenched Italian summer on a plate. This seemingly simple creation, hailing from the charming town of Nerano on the Amalfi Coast, has captured the hearts of food lovers worldwide for its incredible depth of flavor derived from just a few, pristine ingredients. We adore Spaghetti Alla Nerano because it proves that sometimes, the most profound deliciousness comes from stripping things back to their absolute best. What truly makes Spaghetti Alla Nerano so special is the magical transformation of humble zucchini and creamy cheese into a sauce that coats every strand of spaghetti with an non-intoxicating silkiness. It’s a testament to the power of good olive oil, fresh basil, and a masterful touch, creating a dish that’s both comforting and elegantly sophisticated. Get ready to fall in love with Spaghetti Alla Nerano all over again.

Spaghetti Alla Nerano: A Taste of Campania

There are some dishes that, with just a few simple ingredients, transport you directly to the heart of Italy. Spaghetti Alla Nerano is one of those magical creations. Hailing from the charming seaside town of Nerano on the Amalfi Coast, this dish is a celebration of fresh, seasonal produce, particularly zucchini, brought together with the comforting embrace of pasta. It’s surprisingly simple to make, yet the resulting flavors are complex and deeply satisfying. The key is the quality of your ingredients and a little patience as we coax the best out of each component. I first encountered this dish in a small trattoria overlooking the turquoise waters of the Tyrrhenian Sea, and it has been a favorite in my kitchen ever since. Let’s recreate that sunshine on a plate!

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

Preparing the Zucchini: The Heart of the Dish

The foundation of Spaghetti Alla Nerano lies in the preparation of the zucchini. We’re not just tossing them in; we’re aiming for tender, slightly sweet ribbons that will meld beautifully with the pasta.

Start by preparing your zucchini. Wash them thoroughly and trim off the ends. Then, using a mandoline or a very sharp knife, slice the zucchini thinly. Aim for slices that are about 1/8 inch thick. The thinner the slices, the quicker they will cook and the more tender they will become, creating a lovely textural element in the final dish. You want them to be almost translucent, but not so thin that they disintegrate entirely.

In a large, heavy-bottomed pot or Dutch oven, heat the sunflower oil (or vegetable oil) over medium-high heat. You’ll need a good amount of oil here, as we’ll be shallow-frying the zucchini. The oil is ready when a small piece of zucchini sizzles immediately upon contact. Carefully add the sliced zucchini to the hot oil in batches. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy zucchini rather than beautifully crisped edges. Fry the zucchini for about 2-3 minutes per side, until they are tender and just starting to turn golden brown. It’s important to watch them closely as they can go from perfect to burnt very quickly.

Using a slotted spoon or a spider strainer, remove the fried zucchini from the oil and transfer them to a plate lined with paper towels. This step is crucial for draining off any excess oil, ensuring that your final pasta dish isn’t greasy. Lightly season the fried zucchini with kosher salt while they are still warm. As the zucchini cools, it will begin extract to break down slightly, which is exactly what we want. This process creates a rich, almost creamy base for the sauce.

Cooking the Pasta and Bringin extractg it All Together

With our zucchini prepared, it’s time to bring everything together into a harmonious whole.

While the zucchini is draining, bring a large pot of generously salted water to a rolling boil for your spaghetti. Add the spaghetti and cook according to package directions until al dente. This means the pasta should be tender but still have a slight bite to it. It’s essential that the pasta isn’t overcooked, as it will continue to cook slightly when combined with the other ingredients. Reserve about 1 cup of the starchy pasta water before draining the spaghetti. This starchy water is liquid gold and will help to emulsify the sauce, creating a beautiful, glossy coating for the pasta.

In a large skillet or the same pot you used for the zucchini (after discarding most of the frying oil, leaving just a tablespoon or two), heat the 2 tablespoons of Extra Virgin extract Olive Oil over medium heat. Add the chopped fresh basil and sauté for about 30 seconds, just until fragrant. Be careful not to burn the basil, as it can become bitter. Then, add the fried zucchini to the skillet. Gently stir and mash some of the zucchini with the back of your spoon to help create a sauce-like consistency. This is where the magic happens.

Add the drained spaghetti directly to the skillet with the zucchini and basil. Pour in about ½ cup of the reserved pasta water and toss everything together vigorously. The heat from the pasta and the starch from the water will help to meld the zucchini into a creamy, luscious sauce that coats every strand of spaghetti. If the sauce seems a little dry, add more pasta water, a tablespoon at a time, until you achieve your desired consistency. You’re looking for a rich, emulsified sauce that clings to the pasta.

Finally, remove the skillet from the heat. Add the grated Parmesan cheese and toss everything together one last time. The residual heat will melt the cheese, further enriching the sauce. Taste and adjust seasoning with kosher salt if needed. Remember that Parmesan cheese is salty, so be judicious with your salt.

Serving Your Spaghetti Alla Nerano

To serve, divide the Spaghetti Alla Nerano among warm bowls. Drizzle with a little more Extra Virgin extract Olive Oil for a final touch of richness and a burst of fresh flavor. The beauty of this dish lies in its simplicity, allowing the sweet zucchini, aromatic basil, and nutty Parmesan to shine. Enjoy this taste of the Italian coast! It’s a dish that truly embodies the spirit of Italian cooking – fresh, flavorful, and made with love.

Spaghetti Alla Nerano

Conclusion:

There you have it! Spaghetti Alla Nerano is more than just a pasta dish; it’s a testament to the beauty of simple, high-quality ingredients coming together in perfect harmony. The creamy, cheesy sauce, born from the emulsification of zucchini and Parmesan, coats every strand of spaghetti for an incredibly satisfying experience. It’s a dish that feels both elegant enough for a special occasion and comforting enough for a weeknight treat. I truly believe this Spaghetti Alla Nerano recipe is a winner for its delightful texture, rich flavor, and the sheer joy it brings to the table.

I love serving this with a crisp green salad dressed with a light vinaigrette to balance the richness. A sprinkle of fresh basil just before serving adds a burst of freshness. For variations, don’t be afraid to experiment! Some enjoy adding a pinch of red pepper flakes for a subtle kick, or even a touch of lemon zest to brighten the flavors. You could also try using a mix of cheeses for a different cheesy profile.

I wholeheartedly encourage you to give this Spaghetti Alla Nerano a try. It’s a fantastic way to elevate your pasta game and discover a truly special Italian classic. I can’t wait to hear how yours turns out!

Frequently Asked Questions about Spaghetti Alla Nerano:

Why is the sauce so creamy without cream?

The magic of Spaghetti Alla Nerano’s creaminess comes from the starch released by the finely grated or pureed zucchini as it cooks down and emulsifies with the olive oil and the salty Parmesan cheese. This process, often aided by a little bit of the starchy pasta water, creates a luxurious, velvety sauce without the need for any added cream.

Can I use a different type of pasta?

While spaghetti is traditional and ideal for holding the sauce, you can certainly experiment with other long pasta shapes like linguine or bucatini. Shorter pasta shapes might work, but they won’t capture the sauce in quite the same way. The key is to ensure the pasta is cooked perfectly al dente.

What kind of zucchini is best?

Smaller, younger zucchini tend to have fewer seeds and a more tender texture, making them ideal for this recipe. If you have larger zucchini, you might want to scoop out the seedy core before grating or pureeing them to avoid a watery sauce. The type doesn’t impact the fundamental deliciousness of Spaghetti Alla Nerano, but it can influence the final texture.