Spaghetti alla Nerano

Introduction

Spaghetti alla Nerano is a beloved Italian pasta dish that originated from the picturesque coastal town of Nerano, located on the Amalfi Coast. Known for its simplicity and elegant flavors, this dish showcases the natural sweetness of zucchini, the richness of fried cheese, and the fragrant touch of basil. Unlike heavier cream-based sauces, Spaghetti alla Nerano offers a light yet indulgent experience, making it a favorite among seafood lovers and vegetarians alike.

The History

Spaghetti alla Nerano traces its roots back to the 1950s when Maria Grazia, a local chef in Nerano, created the dish using ingredients readily available in the region. The original recipe featured fried zucchini, provola cheese, and fresh basil, all tossed with al dente spaghetti. Over time, variations have emerged, but the essence of the dish remains unchanged—a celebration of the sea, sun, and southern Italian hospitality.

Ingredients Breakdown

• Zucchini: The star ingredient, lightly fried to preserve its delicate flavor and texture.
• Cheese: Traditionally Provola or Mozzarella di Agerola, though modern versions often use mozzarella or even burrata.
• Olive Oil: Used for frying zucchini and building the base of the sauce.
• Garlic: Adds subtle depth without overpowering the other flavors.
• Basil: Fresh leaves are torn into the final dish for fragrance and color.
• Pasta: Typically long pasta like spaghetti or linguine.
• Salt & Pepper: To taste, enhancing the overall flavor profile.

Step-by-Step Recipe

1. Fry the Zucchini: Heat olive oil in a large skillet. Thinly slice zucchini and fry until golden and just tender. Drain on paper towels.
2. Cook the Pasta: Boil salted water and cook spaghetti until al dente. Reserve some pasta water before draining.
3. Prepare the Base: In the same skillet, sauté minced garlic in olive oil until fragrant. Do not brown.
4. Combine Ingredients: Add cooked pasta to the skillet, tossing with garlic and a splash of pasta water.
5. Add Zucchini and Cheese: Toss in fried zucchini and chopped cheese. Mix gently to combine.
6. Incorporate Basil: Tear fresh basil leaves and toss them into the pasta just before serving.

Tips

• Fry zucchini in small batches to avoid overcrowding the pan and ensure crispness.
• Use high-quality extra virgin olive oil for the best flavor.
• Add pasta water gradually to create a silky emulsion between the cheese and oil.
• Don’t overcook the garlic—keep it light golden to prevent bitterness.
• Serve immediately to enjoy the optimal texture and temperature.

Variations and Customizations

• Seafood Addition: Stir in sautéed shrimp, clams, or mussels for a richer coastal twist.
• Dairy-Free Option: Omit cheese or substitute with vegan mozzarella alternatives.
• Herb Swap: Use parsley or mint instead of basil if preferred.
• Other Vegetables: Add cherry tomatoes, eggplant, or asparagus for more texture and flavor.
• Gluten-Free Pasta: Substitute regular pasta with your favorite gluten-free variety.

Health Considerations and Nutritional Value

Spaghetti alla Nerano is relatively healthy due to its use of fresh vegetables, whole grain pasta (optional), and minimal heavy creams. It’s rich in fiber from zucchini and complex carbs from pasta. Olive oil contributes heart-healthy monounsaturated fats, while cheese adds protein and calcium. For a lighter version, reduce oil usage or bake the zucchini instead of frying.

Ingredients

• 400g spaghetti or linguine
• 3 medium zucchinis, thinly sliced
• 1 cup shredded provola or mozzarella cheese
• 4 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1 handful fresh basil leaves, torn
• Salt and pepper to taste
• Water for boiling pasta

Directions

1. In a large pot, bring salted water to a boil. Cook spaghetti until al dente. Drain, reserving ½ cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Fry zucchini slices until golden and slightly crispy. Remove and drain on paper towels.
3. In the same skillet, add minced garlic and sauté briefly until fragrant.
4. Add cooked pasta to the skillet along with a few tablespoons of reserved pasta water. Toss well.
5. Mix in fried zucchini and shredded cheese, stirring gently until the cheese begins to melt into the sauce.
6. Finally, tear basil leaves over the pasta and toss again. Season with salt and pepper.
7. Serve immediately, optionally garnished with more basil or grated Parmesan.

FAQ

Can I make this ahead?

It’s best served fresh, but you can prepare the components separately and assemble just before serving.

Can I use frozen zucchini?

Fresh zucchini is recommended for better texture, but if using frozen, thaw and pat dry thoroughly before frying.

What type of cheese should I use?

Traditionally provola or mozzarella, but burrata or mild ricotta also work well.

How do I store leftovers?

Store in an airtight container in the fridge for up to two days. Reheat gently with a splash of water or broth.

Is this vegetarian-friendly?

Yes, unless using fish-based additions. Always check cheese sources for animal rennet if strictly vegetarian.

Summary

Spaghetti alla Nerano is a simple yet flavorful Italian pasta dish featuring fried zucchini, melted cheese, and aromatic basil. Light, refreshing, and perfect for summer, it captures the essence of Mediterranean cuisine.