Spaghetti alla Nerano Recipe

If you have a soft spot for Italian cuisine that feels both indulgent and fresh, then you are in for a real treat with Spaghetti alla Nerano. This delightful southern Italian dish hails from the coastal town of Nerano and celebrates the harmony of crispy fried zucchini, fragrant basil, and a luscious Parmesan cheese sauce tossed with perfectly cooked spaghetti. Every bite offers a symphony of textures and flavors that will transport your taste buds straight to the Amalfi coast, making Spaghetti alla Nerano an unforgettable, simple comfort food that’s worthy of a special occasion or an elegant weeknight meal.

Ingredients You’ll Need

Spaghetti alla Nerano shines because it stars a handful of fresh, thoughtfully chosen ingredients. Each component plays a vital role in building the dish’s fresh flavors, creamy texture, and vibrant color, while keeping the preparation straightforward and approachable.

• ½ quart sunflower oil (or vegetable oil): Perfect for frying zucchini to a golden crisp without overpowering their delicate flavor.
• 6 medium zucchini (thinly sliced, about 2 1/2 pounds): The heart of the dish, these provide a wonderful tender crunch and fresh vegetal sweetness.
• 1 cup chopped fresh basil: Adds a burst of aromatic freshness that balances the fried zucchini beautifully.
• Kosher salt (to taste): Essential for seasoning at every stage to enhance all other flavors without overwhelming.
• 2 tablespoons Extra Virgin Olive Oil (plus more for drizzling): Brings richness and a silky finish to the sauce and final dish.
• 1 pound spaghetti: The classic pasta choice here, providing the perfect vessel for the creamy, zesty sauce.
• 2 cups grated Parmesan cheese: Infuses the dish with its creamy, savory essence and helps create the sauce’s irresistible texture.

How to Make Spaghetti alla Nerano

Step 1: Fry the Zucchini to Golden Perfection

Start by heating the sunflower oil in a large pot until it reaches a steady boil. Carefully add your thinly sliced zucchini and fry until they become beautifully golden and slightly crisp around the edges, which takes about 5 to 6 minutes. This frying step is crucial; it develops their flavor and texture, ensuring each bite has a pleasing contrast.

Step 2: Drain and Season the Zucchini

Once fried, use a slotted spoon to lift the zucchini out and place them on paper towels to drain off excess oil. While still warm, toss the zucchini with fresh chopped basil, a pinch of kosher salt, and 2 tablespoons of extra virgin olive oil. This gentle seasoning sets the aromatic and flavorful base of your sauce.

Step 3: Cook Spaghetti Until Al Dente

Bring a large pot of salted water to a boil and cook your spaghetti until al dente—tender but still firm to the bite. Be sure to save about 2 cups of the pasta cooking water before draining; this starchy liquid is gold for creating that signature creamy sauce later.

Step 4: Combine Pasta and Zucchini

Transfer the drained spaghetti to a large skillet over medium-low heat and start folding in the zucchini mixture. Gradually add reserved pasta cooking water as needed to loosen and coax the sauce to a silky, creamy consistency. This stirring process helps the starch from the pasta water blend with the zucchini, creating a luscious base.

Step 5: Add Parmesan and Final Touches

Sprinkle in the grated Parmesan cheese and continue gently tossing. Watch as the cheese melts into the sauce, binding everything in a silky, cheesy embrace. Taste and season with additional kosher salt if needed. Finish by drizzling some extra virgin olive oil on top, adding that final layer of richness and gloss to your Spaghetti alla Nerano.

How to Serve Spaghetti alla Nerano

Garnishes

A few fresh basil leaves scattered on top of the plated Spaghetti alla Nerano instantly brighten the dish, offering a fresh, herbal note with every bite. You can also add a light sprinkle of extra Parmesan or a drizzle of high-quality extra virgin olive oil for an elegant finish that delights both eyes and palate.

Side Dishes

Keep things simple with a crisp green salad dressed lightly with lemon and olive oil to counterbalance the creamy pasta. Garlic bread or a crusty artisan loaf also pairs wonderfully, giving you the perfect tool to mop up every bit of that irresistibly creamy sauce.

Creative Ways to Present

For a dinner party flair, twirl servings of Spaghetti alla Nerano into neat nests on each plate, encircled with vibrant zucchini chips fried to complement the golden zucchini in the dish. Garnish with microgreens or edible flowers to create a visually stunning centerpiece that celebrates rustic Italian charm in a refined manner.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Spaghetti alla Nerano in an airtight container in the refrigerator for up to two days. Because the zucchini and sauce are delicate, it’s best to consume it soon to enjoy the freshest flavors and ideal texture.

Freezing

Freezing Spaghetti alla Nerano is not recommended as the fresh zucchini and creamy sauce may suffer in texture and flavor once thawed. For the best experience, enjoy this dish freshly made or refrigerated briefly.

Reheating

When reheating, do so gently on the stovetop over low heat. Add a splash of water or extra virgin olive oil as it warms to revive the sauce’s creamy texture and prevent the pasta from drying out. Avoid microwaving if possible, as it can make the zucchini rubbery.

FAQs

Can I use a different type of pasta for Spaghetti alla Nerano?

While spaghetti is traditional and ideal for this dish, you can experiment with other long pasta shapes like linguine or fettuccine. Just ensure the pasta has enough surface to cling to the creamy zucchini and Parmesan sauce.

Is it necessary to fry the zucchini, or can I sauté it instead?

Frying the zucchini gives Spaghetti alla Nerano its signature golden, slightly crispy edges and deep flavor. Sautéing is an option but will result in a softer texture and less pronounced flavor, which changes the classic profile of the dish.

Can I prepare Spaghetti alla Nerano without oil frying?

The frying step is key to developing the dish’s unique flavor and texture, but if you’re looking for a lighter version, you could try roasting the zucchini until caramelized. Keep in mind that this alters the traditional texture and depth of the recipe.

What type of Parmesan cheese works best?

Use high-quality Parmesan Reggiano or Parmigiano from a trusted source with good aging. Freshly grated cheese melts better and provides that nutty, salty punch that defines Spaghetti alla Nerano’s rich flavor.

How can I make the sauce creamier without adding cream?

The magic of Spaghetti alla Nerano’s creaminess comes from the starchy pasta water emulsified with olive oil and Parmesan cheese. Be patient while tossing the pasta with the zucchini and gradually add pasta water to achieve that luscious consistency naturally.

Final Thoughts

There is something truly magical about Spaghetti alla Nerano that brings simple ingredients together in a way that feels both luxurious and homey. Whether you’re cooking for yourself or hosting friends, this dish promises warmth, joy, and a little touch of Italian sunshine on your plate. Dive in and let the harmony of crispy zucchini, fragrant basil, and rich Parmesan remind you why sometimes simplicity is the finest form of indulgence.

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