Escape to the picturesque Amalfi Coast with this recipe for Spaghetti alla Nerano, a vibrant and utterly delicious pasta dish. Originating from the charming town of Nerano, this culinary gem showcases the simple beauty of fresh, seasonal ingredients. Forget heavy sauces; the star here is the zucchini, transformed into a creamy, intensely flavorful sauce that clings perfectly to the spaghetti. The subtle hint of lemon brightens the dish, creating a symphony of summer tastes. This isn't just pasta; it's a taste of Italy, a sun-drenched escape on your plate.
Imagine the fragrant aroma of garlic and zucchini filling your kitchen as you prepare this authentic recipe. The creamy texture of the sauce, the perfect al dente pasta, and the burst of fresh lemon—it's a culinary experience you won't soon forget. Ready to create this Amalfi Coast masterpiece? Let's dive into the step-by-step instructions to make your own unforgettable Spaghetti alla Nerano.
Tools Needed
- Large pot
- Frying pan
- Paper towels
- Grater
Ingredients
- Spaghetti: 300g
- Zucchini: 600g
- Basil
- Garlic: 1 clove
- Pecorino Romano cheese: 3 tablespoons
- Provolone cheese: 150g
- Extra virgin olive oil: 3 liters
- Salt
- Pepper
Step-by-Step Instructions
Step 1. Prepare the Zucchini and Pasta
- Cut zucchini into thin disks. The thinner, the faster they cook.
- Heat extra virgin olive oil in a frying pan. It should be hot enough to fry zucchini immediately.
- Fry zucchini in batches until golden brown, stirring frequently to prevent sticking. This takes 5-7 minutes depending on thickness.
- Place fried zucchini on paper towels lined with basil to absorb excess oil and infuse flavor.
- Boil salted water in a large pot, then cook spaghetti according to package directions, usually about 11 minutes.
- While pasta cooks, grate provolone cheese.
Step 2. Infuse Flavor and Combine Ingredients
- Heat a few tablespoons of olive oil in a pan, add crushed garlic and cook for a couple of minutes to infuse flavor.
- Add the zucchini and basil mixture to the garlic-infused oil. Stir to reheat and blend flavors.
- Drain the cooked spaghetti, reserving about a mug of pasta water. Add the spaghetti to the zucchini mixture.
Step 3. Create the Creamy Sauce
- Add pecorino cheese, extra basil, and some pasta water. Toss to create a creamy sauce.
- Stir in the grated provolone cheese until melted and creamy. Add more pasta water if needed to achieve desired creaminess.
Step 4. Serve
- Serve immediately and enjoy!
Read more: Sautéed White Beans with Garlic, Sage & Tomatoes: Easy Side Dish Recipe
Tips
- Use high-quality zucchini and extra virgin olive oil for best results.
- Do not reuse extra virgin olive oil after frying.
- Cut zucchini thinly for even cooking and crispy texture.
- Let the fried zucchini rest with the basil to infuse flavors.
- The pasta water helps to create a creamy sauce by combining with the starch.
Nutrition
- N/A
FAQs
1. Can I use other types of pasta instead of spaghetti?
While spaghetti is traditional, you can experiment with other long pasta shapes like linguine or bucatini. However, the sauce clings best to spaghetti.
2. What kind of zucchini is best for this recipe?
Use young, tender zucchini for the best results. Avoid larger, older zucchini as they can be watery and less flavorful.
3. Can I make this recipe ahead of time?
It's best to enjoy Spaghetti alla Nerano fresh, as the zucchini sauce can become watery if made too far in advance. Prepare the components separately and assemble just before serving.
With its vibrant flavors and simple elegance, Spaghetti alla Nerano is a true testament to the beauty of Italian cuisine. This recipe transports you to the Amalfi Coast with every bite, offering a delightful balance of creamy zucchini and bright lemon. So gather your ingredients and experience the magic of this authentic Italian pasta dish for yourself!