Easy Spaghetti alla Nerano

The humble zucchini shines in this traditional Neapolitan dish, Spaghetti alla Nerano. It’s a flavorful, creamy pasta made by simply pan-frying zucchini and folding them into spaghetti with aged cheese, creating a lusciously smooth sauce that clings to every strand. Ideal for a summer dinner, this dish celebrates simplicity and fresh ingredients. Originating from the Amalfi Coast, it embodies the heart of Italian home cooking seasonal vegetables, bold cheeses, and bright herbs. It’s perfect for a cozy meal with friends or an easy weeknight indulgence. One bite and you’ll be transported straight to southern Italy.

Full Recipe:

Ingredients:

• 12 oz spaghetti

• 4 small zucchini, thinly sliced

• 1/3 cup extra-virgin olive oil

• 2 cloves garlic, peeled and smashed

• 1/2 cup freshly grated Parmigiano-Reggiano

• 1/4 cup freshly grated Pecorino Romano

• Fresh basil leaves, torn

• Salt and freshly ground black pepper, to taste

• Optional: 1 tablespoon unsalted butter

Directions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until golden, then remove.

2. Working in batches, fry the zucchini slices in the oil until golden and tender, about 3–4 minutes per batch. Transfer to a paper towel-lined plate.

3. Once all zucchini are cooked, lightly salt and let cool.

4. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1 cup of pasta water and then drain the pasta.

5. In the skillet, add the zucchini back along with a splash of pasta water and mash slightly to form a creamy base.

6. Add the cooked pasta to the skillet and toss with the zucchini mixture.

7. Stir in Parmigiano-Reggiano and Pecorino Romano, adding reserved pasta water gradually until creamy and well combined.

8. Season with salt and pepper. Stir in butter if using, and top with fresh basil before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 4 servings

The Story Behind Spaghetti alla Nerano – A Zucchini Lover’s Dream

When you think of Italian cuisine, images of hearty pasta dishes, vibrant sauces, and seasonal ingredients probably come to mind. Among the lesser-known yet incredibly soulful pasta dishes from southern Italy is Spaghetti alla Nerano a deceptively simple plate that transforms humble zucchini into a creamy, flavorful masterpiece. Rooted in the Campania region and brimming with fresh summer produce, this dish is a hidden gem in the world of Italian pasta.

Origins: A Taste of the Amalfi Coast

Spaghetti alla Nerano takes its name from Nerano, a small fishing village located along the Amalfi Coast, nestled between Sorrento and the Li Galli islands. This coastal enclave is known for its scenic cliffs, cerulean waters, and sun-drenched produce. Legend has it that the dish was created in the 1950s at a local restaurant Maria Grazia, which still serves it today. The story goes that a resourceful cook decided to toss together fried zucchini with local cheese and pasta, unknowingly crafting what would become an iconic dish.

Although it started as a local favorite, the dish gained wider recognition through the years and is now cherished by Italians and food lovers around the world. In particular, it has recently seen a resurgence in popularity thanks to its appearance in food blogs, travel shows, and viral online content. What keeps Spaghetti alla Nerano relevant is not just its simplicity, but its perfect execution of balance and flavor.

What Makes Spaghetti alla Nerano Unique?

At a glance, Spaghetti alla Nerano appears to be nothing more than spaghetti tossed with zucchini. But its magic lies in technique and ingredient quality. The zucchini is thinly sliced and fried until golden, then mashed or broken down slightly to release their starch and oils. This forms the creamy, velvety base of the sauce. No cream is added the texture comes entirely from the starchy pasta water, the natural sugars in the zucchini, and the slow emulsification of cheese.

Cheese is also key to the uniqueness of the dish. Traditionally, it features a mix of Parmigiano-Reggiano and Provolone del Monaco, the latter being a semi-hard, aged cheese local to the Sorrento peninsula. Many modern variations swap in Pecorino Romano or more commonly available provolone, which still delivers fantastic results.

Another important component is fresh basil, which provides a pop of herbal brightness, lifting the otherwise rich and earthy dish.

Simplicity as a Strength

One of the reasons Spaghetti alla Nerano has endured for decades is its incredible simplicity. In fact, it aligns with a core tenet of Italian cooking: Let high-quality ingredients speak for themselves.

Unlike heavier cream-based or meat-based sauces, this dish allows the sweet, vegetal flavor of zucchini to shine. It uses only a few pantry staples spaghetti, zucchini, olive oil, garlic, cheese, and herbs yet the result is layered, comforting, and surprisingly indulgent.

In an era when people are looking for both convenience and authenticity, Spaghetti alla Nerano hits all the right notes. It can be whipped up in under 30 minutes, yet looks and tastes like something you’d order in a seaside trattoria.

Culinary Tips and Tricks

Although the ingredient list is short, mastering this dish requires a few thoughtful touches:

1. Fry the Zucchini in Batches

Don’t overcrowd the pan when frying zucchini. Fry them in small batches to get an even golden color and proper texture. Overcrowding can lead to steaming rather than browning.

2. Use Starchy Pasta Water

Reserve at least one cup of pasta cooking water. The starch helps emulsify the cheese and oil, transforming it into a cohesive, creamy sauce. This is essential to achieve the authentic Nerano texture.

3. Mash the Zucchini Lightly

Once fried, gently mash some of the zucchini with the back of a spoon. This releases their inner starches and oils, further enhancing the creamy effect.

4. Grate Cheese Finely

Use freshly grated cheese and add it off the heat to avoid clumping or overcooking. Stir quickly and thoroughly to help it melt evenly into the sauce.

5. Add Butter (Optional but Delicious)

Some chefs add a tablespoon of butter at the end for added richness. While not traditional, it enhances the creaminess without overpowering the original flavors.

Nutritional and Dietary Appeal

For vegetarians or those looking to reduce meat intake, this dish offers a satisfying, meatless option that doesn’t compromise on flavor. It’s also easy to adapt:

• Gluten-free: Swap in gluten-free spaghetti.

• Lighter version: Use air-fried or oven-roasted zucchini instead of deep frying.

• Vegan adaptation: Substitute dairy cheeses with plant-based alternatives and ensure the pasta is egg-free.

Despite its richness, Spaghetti alla Nerano isn’t overly heavy. It’s perfect for summer nights when you want something hearty but not overwhelming.

Pairing Suggestions

As with many Italian dishes, wine pairings enhance the meal. Try a light white wine with good acidity like:

• Falanghina – a crisp Campanian wine that echoes the dish’s regional roots.

• Vermentino – floral and citrusy, perfect for the fried zucchini.

• Soave or Pinot Grigio – great choices for their clean finish and subtle fruit.

If you prefer a red, a light-bodied Chianti or Barbera can work nicely as well, especially if the cheese is on the sharper side.

To round out the meal, serve the pasta with a simple arugula salad, grilled bread, and maybe a lemon sorbet for dessert.

The Emotional Side of Spaghetti alla Nerano

Food is never just food especially in Italian culture. Spaghetti alla Nerano isn’t just about zucchini and cheese; it’s about nostalgia, locality, and memory. It evokes the Amalfi coastline, summer lunches with family, and the magic of transforming simple produce into something sublime.

This dish embodies the spirit of la cucina povera the traditional Italian philosophy of making the most with what you have. It’s a celebration of resourcefulness, regional pride, and culinary creativity.

Conclusion:

Spaghetti alla Nerano might not be as globally famous as Spaghetti Carbonara or Bolognese, but it deserves a spot in your regular rotation. It’s quick to prepare, packed with flavor, and relies on seasonal, accessible ingredients. Whether you’re cooking for guests or enjoying a quiet dinner at home, this dish brings a taste of coastal Italy to your table.