Spaghetti alla Nerano

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Introduction

Spaghetti alla Nerano is a beloved Italian classic from the Amalfi Coast, offering a delightful blend of simplicity and rich, savory flavors. This creamy pasta dish combines fresh spaghetti with tender zucchini, all brought together by the melt-in-your-mouth goodness of provolone cheese. The zucchini’s delicate, mild flavor pairs perfectly with the cheese, creating a light yet indulgent meal that’s perfect for any occasion. Whether you’re hosting a family dinner or preparing something special, Spaghetti alla Nerano brings the taste of Italy straight to your plate.

The first time I made this dish, I was surprised at how easily the flavors came together. Sautéing the zucchini until it’s tender and then tossing it with freshly cooked pasta and melted cheese created such a comforting, rich experience. The simplicity of the ingredients allowed each flavor to shine, making it a surprisingly satisfying meal.

What I love most about Spaghetti alla Nerano is its perfect balance of creamy, savory textures. The dish is light enough to enjoy on a warm evening, yet comforting enough to serve as a hearty main course. It’s also easy to customize—add a sprinkle of fresh herbs like basil or a dash of red pepper flakes for an extra layer of flavor. No matter how you serve it, Spaghetti alla Nerano is sure to transport you to the sun-soaked Italian coast with every bite.

Perfect for:

  • Family dinners
  • Dinner parties
  • Italian-themed nights
  • Summer meals
  • Vegetarians and cheese lovers

Why You’ll Love This Recipe

Here’s why Spaghetti alla Nerano will quickly become one of your favorite pasta dishes:

  • Creamy and Comforting: The melted provolone and zucchini sauce create a rich, creamy texture that coats the pasta beautifully.
  • Fresh and Flavorful: The zucchini and basil add freshness, while the Parmesan cheese adds depth and umami.
  • Simple Ingredients: With just a few key ingredients, this dish is a testament to the beauty of Italian simplicity.
  • Quick and Easy: Ready in about 30 minutes, it’s perfect for a weeknight meal or a weekend treat.
  • Versatile: You can adapt the dish by using different types of cheese or adding other vegetables like tomatoes or eggplant.

Preparation and Cooking Time

  • Total Time: 30 minutes
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Servings: 4 servings
  • Calories per serving: Approximately 400-450 calories
  • Key Nutrients: Protein: 15g, Carbs: 50g, Fat: 18g

Ingredients

Gather these ingredients to make your Spaghetti alla Nerano:

  • 1 lb (450g) spaghetti or other long pasta
  • 3 medium zucchini, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 cup provolone cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup fresh basil, chopped
  • Salt and black pepper, to taste
  • Optional: a handful of pine nuts for extra texture

Ingredient Highlights

  • Zucchini: This vegetable is the star of the dish, providing a tender, slightly sweet flavor that pairs perfectly with the cheese.
  • Provolone Cheese: A semi-soft Italian cheese that melts beautifully and adds a rich, creamy flavor.
  • Parmesan Cheese: Adds sharpness and a salty depth that complements the mild zucchini.
  • Fresh Basil: Adds a fragrant, herby freshness to balance the richness of the dish.
  • Extra Virgin Olive Oil: For sautéing the zucchini and adding depth of flavor.

Step-by-Step Instructions

Prepare the Pasta:

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions, until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Prepare the Zucchini Sauce:

  1. Sauté the Zucchini: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the zucchini slices and cook for 5-7 minutes, stirring occasionally, until the zucchini is soft and golden brown.
  2. Add Garlic: Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
  3. Season the Sauce: Season the zucchini with salt and pepper to taste.

Combine Pasta and Sauce:

  1. Toss the Pasta: Add the cooked pasta to the skillet with the zucchini. Pour in the reserved pasta water a little at a time to help create a silky sauce. Toss the pasta and zucchini together, allowing the sauce to coat the pasta.
  2. Add the Cheese: Remove the skillet from the heat and stir in the grated provolone and Parmesan cheese, stirring quickly to melt the cheese into the sauce and create a creamy coating on the pasta.
  3. Add Fresh Basil: Sprinkle in the chopped basil and toss to combine.

Serve and Garnish:

  1. Serve: Divide the pasta among serving plates and garnish with extra Parmesan cheese, fresh basil, and pine nuts if desired.

How to Serve

Spaghetti alla Nerano is best served hot, right after preparation, for the creamiest and most flavorful result:

  • Traditional Style: Serve in a large bowl or platter with extra Parmesan and fresh basil for an authentic touch.
  • With a Side Salad: Pair with a simple green salad, dressed with olive oil and balsamic vinegar, for a well-rounded meal.
  • With Bread: Serve with a side of crusty Italian bread to soak up any extra sauce.
  • For Special Occasions: This dish is perfect for a celebratory Italian meal, paired with a glass of white wine, such as a crisp Pinot Grigio.

Additional Tips

  • Use Fresh Zucchini: For the best texture and flavor, choose firm, fresh zucchini.
  • Control the Creaminess: If you prefer a more creamy texture, add a little more pasta water when tossing the pasta with the sauce.
  • Don’t Overcook the Zucchini: Cook the zucchini until it’s soft but not mushy; it should retain some texture for a satisfying bite.
  • Mix the Cheese Quickly: Once you add the cheese, stir quickly off the heat to prevent it from clumping or becoming stringy.

Recipe Variations

Here are 10 variations you can try for Spaghetti alla Nerano:

  1. Spaghetti alla Nerano with Tomatoes: Add fresh cherry tomatoes for a burst of color and sweetness.
  2. Eggplant alla Nerano: Substitute some or all of the zucchini with roasted eggplant for a deeper flavor.
  3. Vegan Nerano: Use a plant-based cheese or nutritional yeast instead of provolone and Parmesan for a vegan version.
  4. Pine Nut Topping: Toast the pine nuts and sprinkle them over the top for extra crunch.
  5. Bacon or Pancetta: Add crispy bacon or pancetta for a savory, smoky flavor.
  6. Spicy Nerano: Add red pepper flakes to the zucchini while sautéing for a kick of heat.
  7. Mushroom alla Nerano: Add sautéed mushrooms for an earthy, umami boost.
  8. Ricotta Version: Stir in some ricotta cheese for an even creamier and richer sauce.
  9. Gluten-Free Version: Use gluten-free pasta to make this dish suitable for gluten-free diets.
  10. Lemon Zest: Add a teaspoon of lemon zest to the sauce for a fresh, zesty finish.

Freezing and Storage

  • Freezing: While this dish is best enjoyed fresh, you can freeze the pasta sauce separately for up to 1 month. Reheat and toss with fresh pasta when ready to serve.
  • Storage: Store leftover pasta in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a little extra olive oil or pasta water to bring back the creamy texture.

Special Equipment

  • Large Pot for Pasta: A big enough pot to boil the spaghetti with plenty of salted water to prevent clumping.
  • Skillet or Frying Pan: For sautéing the zucchini and creating the rich, golden sauce that coats the pasta.
  • Mandoline Slicer: Helps slice zucchini thinly and evenly, ensuring they cook uniformly and crisp up perfectly.
  • Colander: To drain the pasta, allowing you to reserve some of the pasta water for the sauce.
  • Tongs: Essential for tossing the pasta in the skillet with the zucchini and sauce, ensuring even coating.
  • Grater: A fine grater or microplane for freshly grating Parmigiano-Reggiano or Provolone del Monaco, two essential cheeses for the dish.
  • Ladle: For adding the pasta water into the skillet to adjust the sauce’s consistency.
  • Cooking Spoon or Spatula: To stir and toss the zucchini, making sure they cook evenly and don’t stick to the pan.
  • Large Mixing Bowl: To toss the pasta with the cheese and zucchini mixture, ensuring even distribution.
  • Heatproof Serving Dish: Ideal for serving, keeping the dish warm once everything is combined.

FAQ

  1. Can I use other pasta shapes? Yes, you can substitute spaghetti with fettuccine, linguine, or any other long pasta shape.
  2. Can I make it in advance? It’s best served fresh, but you can prepare the zucchini sauce ahead of time and reheat it when ready to serve.
  3. Can I substitute provolone with another cheese? Yes, you can use mozzarella, fontina, or even a sharp cheddar as an alternative.
  4. Can I make this dish gluten-free? Yes, just use gluten-free pasta for a delicious gluten-free meal.
  5. Can I use store-bought zucchini noodles? Yes, you can use zucchini noodles (zoodles) for a lower-carb version, though the texture will differ.

Conclusion

Spaghetti alla Nerano is a perfect example of the beauty of Italian cuisine—simple, fresh ingredients coming together to create something absolutely delicious. The creamy zucchini sauce paired with provolone cheese creates a light yet rich dish that’s ideal for any occasion. Whether you’re cooking for a weeknight dinner or a special gathering, Spaghetti alla Nerano will transport you to the sunny Amalfi Coast with every bite.

The dish’s elegance comes from its simplicity, with zucchini being the star ingredient, bringing a mild sweetness and a velvety texture to the sauce. Combined with the richness of the provolone and the bite of al dente pasta, this is a perfect harmony of flavors.

I can’t wait to see your take on Spaghetti alla Nerano! Snap a photo and tag me on Instagram—I’d love to see how you bring this taste of Italy to life. Don’t forget to share your twists in the comments. Happy cooking!

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