Among the hidden gems of Italian gastronomy, Spaghetti alla Nerano stands out for its simplicity and authenticity. This dish, typical of the Sorrento peninsula, combines fresh ingredients like zucchini with the authentic flavor of traditional Italian cuisine. It’s no wonder Stanley Tucci, in his famous series Searching for Italy, described it as “one of the best dishes I’ve ever tried.” Since then, this humble dish has won the hearts of thousands of food lovers worldwide.
I invite you to watch the video on my YouTube channel (in Spanish, with auto-generated English subtitles), where you can follow the detailed step-by-step instructions to prepare this delicious dish. With just a few ingredients and a lot of love, you will achieve an unforgettable culinary experience. Don’t forget to subscribe to my channel to discover more Italian recipes, and follow me on Instagram to stay updated with all the latest content.
A bit of history and tradition
The magic of Spaghetti alla Nerano lies in its simplicity. Born in the 1950s at the restaurant Maria Grazia, this recipe has been passed down through generations, keeping its essence intact. The secret is in the combination of fried zucchini, cheese, and basil, which together create a smooth and aromatic cream that envelops the pasta.
Key ingredients
To recreate this dish at home, you’ll need:
Servings for 2 people:
- 180 g of spaghetti or long pasta
- 400 g of zucchini
- 1 garlic clove
- 100 g of Parmesan or Provolone del Monaco
- 70 g of butter (optional)
- 40 g of fresh basil
- Sunflower oil for frying the zucchini
- Extra virgin olive oil
- Ground black pepper
- Salt to taste
Preparation time:
15 min
Total cooking time: 30 min
At the end of the article, you’ll find the complete recipe with all the ingredients and detailed instructions so you don’t miss any steps.
Preparation with love
Start by slicing the zucchini very thinly, preferably using a mandolin to ensure even thickness. This will allow them to fry evenly and become crispy.
Heat a generous amount of sunflower oil in a pan at a temperature of about 170°C. Fry the zucchini slices until golden and crispy. As you remove them from the oil, place them on absorbent paper to remove excess oil. Mix the fried zucchini with some fresh basil leaves; this step will allow them to absorb the aroma while they cool. Sprinkle a pinch of salt over them.
Meanwhile, bring plenty of salted water to a boil in a large pot to cook the pasta. Grate the cheese you’re using and set it aside.
In a pan large enough to sauté the pasta, heat a couple of generous tablespoons of extra virgin olive oil. Lightly brown the garlic clove, cut in half, along with some basil stems. This will infuse the oil with a unique flavor. Once browned, remove the garlic and basil stems to avoid overly intense flavors.
Add two-thirds of the fried zucchini to the pan, along with a ladle of the pasta cooking water. Stir well to start forming the creamy base for the sauce.
When the pasta is just shy of being al dente, drain it (always reserving some of the cooking water) and add it to the pan with the zucchini. Mix everything well so the pasta begins to absorb the flavors.
Remove the pan from the heat, and it’s time to add the 70 g of butter if you’ve chosen to use it. Also add the fresh chopped basil, a generous amount of ground black pepper, and gradually the 100 g of grated cheese.
It’s important to add the cheese gradually and stir constantly to integrate it well and avoid lumps. If the sauce is too thick, you can add a bit more cooking water to reach the desired creamy consistency. Adjust the salt if necessary.
Serve the spaghetti immediately, garnishing with the remaining zucchini chips and some fresh basil leaves. The result is a creamy, aromatic dish full of flavor that will surely become one of your favorites.
More zucchini recipes
If you’re a fan of zucchini, I invite you to explore other delicious options on my blog:
- Baked zucchini stuffed with tuna, capers, and Parmesan: (In spanish) A perfect option to use up stale bread and enjoy an economical and easy-to-make dish. Although simple, its presentation is very attractive and its flavor will surprise you.
- Pasta salad with zucchini and peanut-mint pesto: (In spanish) A fresh and quick recipe, ideal for hot days. The raw grated zucchini adds a crunchy and light texture, while the peanut and mint pesto adds an original twist.
- Bruschetta trio: caprese, eggplant and zucchini, sardines and arugula: (In spanish) Three bruschetta options that are a quick and healthy solution for any time of the day. The combination of fresh ingredients and Mediterranean flavors is simply irresistible.
Conclusion
Spaghetti alla Nerano is a testament to how Italian cuisine can transform simple ingredients into unforgettable dishes. Every bite is a journey to the coast of Sorrento, to its traditions and its love for good food.
Don’t forget to subscribe to my YouTube channel (in Spanish, with auto-generated English subtitles) and follow me on Instagram to never miss any of my recipes. I love sharing my passion for cooking with you and discovering new flavors together.
Buon appetito! And I look forward to your comments: Have you already tried Spaghetti alla Nerano? Do you have any secrets or variations you’d like to share?
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If you haven't already, I invite you to subscribe to my YouTube channel so you don't miss any new recipes.Don't forget to follow me on Instagram! There I share more recipes, tips, and special content for Italian food lovers.
The card
Spaghetti alla Nerano: A journey to the heart of Italian cuisine
Ingredients
- 180 g spaghetti or long pasta
- 400 g zucchini
- 1 garlic clove
- 100 g parmesan or provolone del Monaco
- 70 g butter optional
- 40 g basil
- Sunflower oil for frying the zucchini
- Extra virgin olive oil
- Black pepper
- Salt
Instructions
- Slice the zucchini very thinly, preferably using a mandoline.
- Fry the zucchini slices in abundant sunflower oil at approximately 170 degrees.
- As the fried zucchini slices are removed from the oil, mix them with some basil leaves.
- Bring plenty of salted water to a boil to cook the pasta.
- Grate the cheese.
- Heat a couple of generous tablespoons of olive oil in a large pan, big enough to sauté the pasta.
- Lightly brown the garlic clove, along with some basil stems.
- Remove the garlic and stems, then add two-thirds of the fried zucchini along with a ladleful of pasta cooking water. Stir to start forming the base for the pasta sauce.
- Add the pasta to the pan when it's still slightly undercooked.
- Remove the pasta from the heat and incorporate the butter, basil, ground pepper, and gradually the grated cheese to prevent lumps. If necessary, add a little more cooking water to make it creamier.
- Serve with the remaining zucchini chips on top.
Video
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