This spaghetti alla Nerano features fried zucchini and a cheesy garlic sauce. Taste and see why this is one of Italy’s most beloved pasta dishes!
Spaghetti alla Nerano, or “spaghetti with zucchini,” originated in Nerano, Italy. Nerano is a stunning seaside town on the Amalfi Coast. The dish, named after this town, became famous after actor Stanley Tucci fell in love with it during one of his trips to Italy and spoke accolades about it.
Ever since my first visit to Italy, Italian cuisine has had a special place in my heart. I LOVE the variety of vegetables, lightness of the pasta dishes, and general freshness of the ingredients. Spaghetti alla Nerano highlights each of these features. The ingredient list is simple, but the flavors are so incredible. Agnes (from our Momsdish team) introduced me to this dish because she knows my obsession with Italy. After hearing her rave about it, I knew I had to try it!
If you know me, you know I’m also obsessed with zucchini — so naturally, I gravitated towards spaghetti alla Nerano as another delicious way to use up zucchini from my garden. But as soon as I took the first bite, I was hooked. This dish celebrates zucchini in such a unique and well-rounded way, and it couldn’t be easier to make. Plus, it’s amazing for hosting!
Spaghetti Alla Nerano Video
How To Make Spaghetti Alla Nerano
Who’s ready for a 30-minute dinner that will rock your world? Spaghetti alla Nerano is so gourmet, you’ll never believe how easy it is to make!
- Cook the pasta: Boil the spaghetti in a large pot of salted water until it is al dente.
- Fry the zucchini: Heat the olive oil in a large skillet and fry the zucchini slices in batches until they’re golden. Remove the slices and drain them on a paper towel-lined plate.
- Make the sauce: Drain the oil and add the butter and garlic to the same skillet. Pour in one cup of the pasta water and mix until smooth. Add the fried zucchini and garlic parsley salt, then cook until the sauce thickens.
- Toss it all together: Add the spaghetti to the pan and the remaining 1/2 cup of pasta water. Toss everything together, then turn off the heat and add the fresh basil leaves and cheese. Give it another toss, then garnish with more cheese and basil and enjoy.
Hot tip: For added texture, set aside a portion of the fried zucchini and add it to the pasta at the end with the cheese and basil.
Tips From the Kitchen
I was absolutely blown away the first time I tried this spaghetti alla Nerano recipe. With these tips, you’ll be experiencing the same bliss I did in no time at all.
- Remember to reserve the pasta water! This is my number one tip because the pasta water is essential to composing a creamy sauce. The starch in the water creates a smooth emulsion to perfectly coat each noodle. Set aside more water than you think you need, because you may need to thin out the sauce later as the pasta absorbs it.
- Salt the pasta water. As the Italians would say, the pasta water should be as salty as the sea. Not only does this flavor the noodles, it also balances the sauce. You’ll need about a tablespoon of salt.
- Use plenty of zucchini. You may be thinking — “Six cups??” The more zucchini you use, the better! Because this veggie cooks down with the sauce, you’ll need a big portion of it — about two medium zucchini equals six cups of sliced zucchini.
- Thinly slice the zucchini. To ensure the zucchini fries and cooks down properly, aim for 1/8 inch thick slices. If the zucchini is larger in diameter, cut in half lengthwise first. Use a mandoline for consistent and easy slicing.
- Drain the oil after frying the zucchini. Use the same pan to get all the flavor of the fried zucchini, but drain the oil before adding the butter to prevent an overly-greasy sauce.
- Adjust the texture. For more creaminess, cook the zucchini down with the sauce until it’s extremely soft, then mash or blend it in with a wooden spoon. If you prefer a bit more a chew, cook the zucchini until it’s just fork-tender.
- Swap out the cheese. Provolone cheese (specifically provolone del Monaco) is the traditional choice for spaghetti alla Nerano. I love the tangy saltiness of Pecorino Romano, but you can also use Parmesan cheese or Parmigiano Reggiano. Choose your cheese wisely — the flavor is a huge part of the dish.
Storage & Reheating
I highly recommend enjoying spaghetti alla Nerano while it’s fresh for the best creamy texture. If you don’t manage to polish it off in one day, follow this guide to store and reheat it for later.
- Storage: Store leftover spaghetti alla Nerano for up to three days in an airtight container in the fridge.
- Reheating: The best way to reheat leftover pasta is in a hot skillet on the stove. Add a bit of water (reserved pasta water is even better if you still have it!) to loosen the sauce, and toss the pasta until it’s warmed through. If you’re in a hurry, use the microwave.
More Pasta Dishes
- Pasta Alfredo — Ultra-creamy and ready in 20 minutes
- Pasta Bolognese — The meat sauce is irresistible!
- Pasta Primavera — Refreshing, light and full of vegetables
- Creamy Tuscan Chicken Pasta — Starring sun-dried tomatoes, spinach, and garlic
- 30-Minute Veggie Pasta — Loaded with yummy veggies and a rich white sauce
- Pasta Aglio e Olio — A simple spaghetti flavored with garlic and red pepper flakes
Recipe
Ingredients
- 8 oz spaghetti
- 1/4 cup olive oil
- 6 cups zucchini sliced, 1/8 inch thickness
- 1 1/2 cups reserved pasta water
- 4 tbsp unsalted butter
- 3 garlic cloves minced
- 1 tsp garlic parsley salt
- 1 cup Pecorino Romano cheese grated, plus more for garnish
- 1/4 cup fresh basil chopped
Instructions
- Bring a large pot of water to a boil. Add salt and cook the spaghetti to al dente according to package instructions. (Don't forget to set aside pasta water for the sauce!)
- In the meantime, heat the olive oil on high in a large skillet. Fry the zucchini in batches until both sides are golden in color, about 3 minutes per side. Avoid overcrowding the skillet.
- Place the fried zucchini on a paper towel-lined plate.
- Drain any remaining olive oil from the skillet. In the same skillet, melt the butter with the minced garlic. Add 1 cup of pasta water and mix to combine.
- Add the fried zucchini to the sauce and sprinkle with the garlic parsley salt. Cook just until the sauce thickens slightly and the zucchini cooks down.
- Transfer the spaghetti to the skillet and add the remaining 1/2 cup of pasta water. Toss everything together to combine.
- Turn off the heat and add the cheese and basil. Give the pasta another toss, adding more pasta water to thin the sauce if needed. Garnish with more cheese and basil if desired. Serve warm and enjoy!
We had this in Italy earlier this year. Oh my. One of the best dishes I have ever eaten! I will try your version! Thank you!
I can't wait for you to try! I love how delicious yet light is it. I hope to hear back from you soon. 🙂