Spaghetti alla Nerano with zucchini and provolone Recipe
Spaghetti alla Nerano is a dish from a small town on the Bay of Naples. Italians eat it in summer, when zucchini is at its best. Pasta in a creamy sauce made from sautéed zucchini and provolone cheese is delicate yet very aromatic – something between classic cream-based pasta and a light vegetable pasta.
Spaghetti alla Nerano is one of those dishes that truly smells like an Italian summer – it was created in the small town of Nerano on the Bay of Naples, where zucchini is fried on almost every corner. The secret lies in slowly sautéing the zucchini slices in olive oil until they become golden and sweet, and in adding melting provolone cheese, which creates a smooth, slightly smoky sauce without using cream. It’s a pasta with a subtle yet deep flavour, where the vegetable plays the leading role and the cheese simply enhances it.
Chef's tips
I slice the zucchini very thinly and fry it in batches in well-heated olive oil until the edges are clearly golden – undercooked zucchini will be watery and the sauce will turn out pale. After cooking the pasta, be sure to reserve a generous cup of the cooking water; add it gradually while mixing with the zucchini, butter and provolone until you get a smooth, creamy sauce without lumps. Add the pasta to the pan slightly undercooked (al dente minus 1 minute), as it will finish cooking while emulsifying with the sauce.
How to serve
This dish tastes best served straight from the pan, with an extra handful of basil leaves and freshly grated provolone on top. It pairs beautifully with a light, chilled white wine from southern Italy, such as Falanghina or Vermentino, or with homemade lemonade with lemons and mint when eating on the balcony on a hot day. Serve it as the main course for a summer dinner with friends when you don’t want to spend half the day in the kitchen but still want something with a “restaurant” feel.
Ingredients
- spaghetti - 350 g
- zucchini 2–3 medium pieces - 500 g
- provolone cheese can be replaced with a mix of mozzarella and Parmesan - 120 g
- olive oil about 5 tablespoons - 80 ml
- butter for a creamier sauce, can be omitted - 20 g
- garlic cloves lightly crushed - 2 piece
- fresh basil or mint for a fresher flavour - 10 leaf
- grated Parmesan optional, for serving - 30 g
- salt for the water and seasoning the sauce
- freshly ground pepper to taste
Preparation
- Wash the zucchini, trim the ends and slice into thin rounds (about 2–3 mm). Grate the provolone cheese on a fine grater.
- Bring plenty of water to the boil in a large pot and salt it as you would for regular pasta (it should be distinctly salty).
- Heat half the olive oil in a large frying pan. Add the zucchini slices in a single layer and fry for 4–5 minutes over medium heat, until they soften and lightly brown at the edges, turning them frequently. Fry the zucchini in batches, adding the remaining oil as needed.
- Transfer the fried zucchini to a plate. In the same pan, add the crushed garlic cloves and fry for 1–2 minutes over low heat, until very fragrant but not browned. Remove and discard the garlic.
- Add the spaghetti to the boiling water and cook until al dente, so the pasta is soft but still slightly firm in the centre. Reserve about 1.5 cups of the pasta cooking water.
- Add the fried zucchini and 2–3 tablespoons of pasta water to the pan with the aromatic oil. Heat for 2 minutes over low heat, gently mashing some of the slices with a fork to create a thicker sauce.
- Add the cooked spaghetti directly to the pan. Add the butter and about 1/3 cup of pasta water. Toss vigorously for 1–2 minutes, until the butter melts and the sauce starts to thicken slightly.
- Remove the pan from the heat. Add the grated provolone and a few tablespoons of pasta water. Stir vigorously for 1–2 minutes, until the cheese melts and forms a creamy sauce that coats the pasta. If the sauce is too thick, add a little more pasta water.
- Season with salt and freshly ground pepper. Add torn basil leaves and gently mix through.
- Serve immediately, sprinkled with extra Parmesan and freshly ground pepper.
Storage
Store leftover spaghetti alla Nerano in an airtight container in the fridge for up to 1–2 days. Reheat gently in a pan with a splash of water or milk, stirring until the sauce loosens and becomes creamy again.
