Pasta alla Nerano is a simple yet flavorful dish hailing from the Amalfi Coast, specifically the small village of Nerano in southern Italy.
This dish was reportedly invented in the 1950s at the restaurant “Maria Grazia,” where the unique combination of zucchini and Provolone del Monaco cheese created an unforgettable flavor that has since become iconic.
Pasta alla Nerano captures the essence of Italian cuisine: fresh, local ingredients combined to create something greater than the sum of its parts. This dish epitomizes the region’s love for fresh vegetables and cheese, offering a taste that is creamy, savory, and slightly tangy.
Why you will love Pasta Alla Nerano?
Pasta alla Nerano is a dish that excels in its simplicity. The combination of zucchini and Provolone del Monaco is the cornerstone of its unique flavor profile.
- The zucchini provides a tender, slightly sweet base, which is beautifully balanced by the sharp, tangy notes of the melted cheese.
- The frying process enhances the zucchini’s natural sugars, adding a slight caramelization that deepens its flavor.
- Meanwhile, the garlic and basil contribute aromatic complexity, while the olive oil adds richness and a velvety texture.
The result is a dish that is creamy yet light, savory yet subtly sweet, with a perfect balance of textures and flavors
Serving suggestions for Pasta Alla Nerano
- Serve the pasta on a large platter, garnished with additional fresh basil leaves and a sprinkle of grated Provolone.
- Offer extra cheese and olive oil on the side for guests to add as desired.
- Accompany the dish with a simple dessert, such as lemon sorbet or fresh fruit, to cleanse the palate.
What do you need to make Pasta Alla Nerano?
Zucchini
The star of Pasta alla Nerano, zucchini, provides a mild, slightly sweet flavor that becomes richer when fried. When cooked, zucchini softens and releases its juices, which blend with the olive oil to create a light, flavorful sauce. The golden-brown zucchini slices also add a delicate, crispy texture that contrasts beautifully with the smoothness of the pasta.
Provolone del Monaco
This semi-hard, aged cheese from the Campania region brings a unique tanginess and depth of flavor to the dish. When melted, it adds a creamy texture that envelops the pasta, providing a savory contrast to the sweetness of the zucchini. Provolone del Monaco’s sharp, nutty notes elevate the dish, making it richer and more complex.
Spaghetti
Spaghetti is the perfect pasta for this dish due to its long, thin strands that readily soak up the zucchini and cheese sauce. The al dente texture of the spaghetti adds a satisfying bite, ensuring that the dish is not overly soft. The neutral flavor of the spaghetti allows the zucchini and cheese to shine.
Garlic
Garlic adds a subtle yet important layer of flavor to the dish. When sautéed in olive oil, it releases a fragrant aroma and a sweet, mellow flavor that infuses the oil, providing a flavorful base for the zucchini. Although the garlic is removed before serving, its essence lingers, adding depth to the dish.
Basil
Fresh basil leaves add a burst of color and a fresh, aromatic quality to the dish. The herb’s peppery, slightly sweet flavor complements the richness of the cheese and the mildness of the zucchini, creating a balanced and harmonious dish. Basil also adds a refreshing contrast that brightens the overall flavor profile.
Pasta Alla Nerano step by step
1. Prepare the Zucchini: Wash the zucchini thoroughly and slice them into thin rounds. Heat a generous amount of extra virgin olive oil in a large pan over medium heat.
2. Cook the Zucchini: Once the oil is hot, add the zucchini slices in batches. Fry them until they are golden brown, about 3-4 minutes per side. As each batch is cooked, remove the zucchini and place them on a plate lined with paper towels to absorb excess oil. Sprinkle the zucchini with a pinch of salt while they are still warm.
3. Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti until it is al dente, about 8-10 minutes, according to package instructions.
4. Prepare the Sauce: In the same pan used to fry the zucchini, add the garlic cloves and sauté until they are golden, then remove them from the pan. Add the fried zucchini back into the pan and lower the heat. Add a ladle of pasta cooking water to the zucchini and stir to create a light sauce.
5. Combine Pasta and Sauce: Drain the spaghetti, reserving some of the pasta water. Add the spaghetti to the pan with the zucchini. Stir well to coat the pasta with the zucchini sauce. Gradually add the grated Provolone del Monaco cheese, stirring constantly. If the sauce becomes too thick, add more pasta water a little at a time until the sauce is creamy and smooth.
6. Final Touches: Tear a few fresh basil leaves and add them to the pasta. Stir well and season with salt and pepper to taste.
7. Serve: Serve the pasta immediately, garnishing with extra grated Provolone and a drizzle of olive oil if desired.
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Pasta alla Nerano
Ingredients
- 400 g Spaghetti
- 600 g Zucchini
- 150 g Provolone del Monaco or Provolone cheese
- 2 cloves of garlic
- Fresh basil leaves
- Extra virgin olive oil
- Salt and pepper
Instructions
- Prepare the Zucchini: Wash the zucchini thoroughly and slice them into thin rounds. Heat a generous amount of extra virgin olive oil in a large pan over medium heat.
- Cook the Zucchini: Once the oil is hot, add the zucchini slices in batches. Fry them until they are golden brown, about 3-4 minutes per side. As each batch is cooked, remove the zucchini and place them on a plate lined with paper towels to absorb excess oil. Sprinkle the zucchini with a pinch of salt while they are still warm.
- Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti until it is al dente, about 8-10 minutes, according to package instructions.
- Prepare the Sauce: In the same pan used to fry the zucchini, add the garlic cloves and sauté until they are golden, then remove them from the pan. Add the fried zucchini back into the pan and lower the heat. Add a ladle of pasta cooking water to the zucchini and stir to create a light sauce.
- Combine Pasta and Sauce: Drain the spaghetti, reserving some of the pasta water. Add the spaghetti to the pan with the zucchini. Stir well to coat the pasta with the zucchini sauce. Gradually add the grated Provolone del Monaco cheese, stirring constantly. If the sauce becomes too thick, add more pasta water a little at a time until the sauce is creamy and smooth.
- Final Touches: Tear a few fresh basil leaves and add them to the pasta. Stir well and season with salt and pepper to taste.
- Serve: Serve the pasta immediately, garnishing with extra grated Provolone and a drizzle of olive oil if desired.
