Pasta Alla Nerano Zucchini

Pasta alla Nerano blends golden fried zucchini with creamy cheese for a dish that is both comforting and sophisticated. Originating from a tiny Amalfi coast village, this recipe captures the essence of Italian summer and proves how a few quality ingredients can make something absolutely memorable. The secret lies in the caramelized zucchini and the slow melting of nutty Provolone del Monaco, all wrapped around the silky strands of perfectly cooked pasta.

Every time I make Pasta alla Nerano I am surprised by how much flavor you get from these humble ingredients. I first made it after returning from a trip to Southern Italy and now it is the dish I crave whenever I see fresh zucchini at the market.

Ingredients

• Zucchini: Look for small to medium zucchini with glossy skins and no blemishes These are tender and sweeter which is exactly what you want for frying
• Provolone del Monaco: This aged cheese from Campania adds savory complexity If you cannot find it try high quality provolone or a blend of provolone and Parmigiano Reggiano for best results
• Spaghetti: Opt for bronze cut or high quality durum wheat pasta since it holds the sauce better and gives a lovely texture
• Garlic: Use plump fresh cloves for maximum aroma Bruise them to release the oils before cooking
• Basil: Choose fresh shining leaves They provide the signature herbal freshness that cuts through the richness of the cheese
• Extra Virgin Olive Oil: Select a good fruity olive oil since its flavor carries through the whole dish
• Salt and Pepper: Use flaked sea salt and cracked black pepper for a brighter seasoning

Step-by-Step Instructions

Prepare the Zucchini:

Wash zucchini well and slice into thin even rounds about one eighth inch thick Thin slices fry best and become crisp and golden without soaking up too much oil

Fry the Zucchini:

Pour enough olive oil into a large heavy pan to generously coat the bottom Heat over medium until shimmering not smoking Add zucchini slices in batches so as not to crowd the pan Cook each side for about three minutes until deeply golden and just tender Remove with a slotted spoon draining on paper towels and sprinkle lightly with salt to draw out excess moisture

Boil the Pasta:

Fill a large pot with water and bring to a rolling boil Add a generous handful of salt so that the water tastes like the sea Add spaghetti and stir well to prevent sticking Cook until just al dente then reserve a full cup of pasta water before draining

Construct the Sauce:

Return the pan used for the zucchini to the heat and add peeled garlic cloves Cook gently in a bit of the reserved olive oil until fragrant and softly golden Remove and discard garlic so it does not overpower the sauce Add the fried zucchini back along with a splash of hot pasta water Use a wooden spoon to gently mash some of the zucchini helping it form a creamy base

Marry Pasta and Sauce:

Add the drained pasta to the zucchini mixture tossing continuously over low heat so it soaks up the flavors Gradually sprinkle in grated Provolone del Monaco or substitute stirring vigorously and adding a splash more pasta water as needed so the cheese melts smoothly and coats each strand

Finish and Garnish:

Hand tear basil leaves and add to the sauced pasta Taste and season with a pinch of salt and cracked black pepper Serve at once topping with more cheese and a drizzle of olive oil if you like

Save Pin

One of my favorite moments with this recipe was making it for my parents for their anniversary dinner They had never tasted Provolone del Monaco before and marveled at the creaminess and subtle tang the cheese brought to such a simple meal It is now a frequent request anytime fresh zucchini is in season

Storage Tips

The best way to enjoy Pasta alla Nerano is fresh and hot directly from the pan but leftovers can be stored in an airtight container in the fridge for up to two days When reheating add a splash of water or broth and warm gently over low heat to revive the creamy texture Avoid reheating in the microwave if possible since the sauce can separate

Ingredient Substitutions

Provolone del Monaco is essential for authenticity but you can make a lovely version with sharp provolone or an equal mix of provolone and Parmigiano cheese For a vegetarian option ensure your cheeses do not contain animal rennet If you want even more flavor try tossing in a handful of toasted pine nuts or finishing with a light squeeze of lemon for extra brightness

Save Pin

Serving Suggestions

Pasta alla Nerano is perfect as a main course for a light summer lunch or dinner Serve it family style with extra basil and cheese at the table It pairs beautifully with a crisp white wine or even a chilled rosé Try serving alongside a simple tomato salad or bruschetta to capture a true Mediterranean meal

A Bit of History

This pasta was born in the seaside village of Nerano at the restaurant Maria Grazia in the nineteen fifties Over decades it has become an icon of the region This dish is a delicious story of local ingenuity adding layers of nostalgia and tradition to every plate

Commonly Asked Questions

→ What type of zucchini works best?

Choose small, firm zucchini with glossy skin. These have a delicate sweetness and hold their shape when fried.

→ Can I use a different cheese?

Provolone del Monaco delivers authenticity, but aged provolone or even Parmigiano Reggiano offer tasty alternatives.

→ How should I fry the zucchini?

Slice the zucchini thinly and sauté in hot olive oil until golden brown. Fry in batches for even caramelization.

→ Why reserve pasta water?

Pasta water's starch helps blend the cheese and zucchini into a creamy sauce that clings to the pasta strands.

→ Is fresh basil essential?

Basil adds freshness and color, balancing the rich cheese. Garnish generously for best results.

→ Should garlic stay in the dish?

Traditionally, garlic is removed after flavoring the oil to create a subtle aroma without overpowering the sauce.